Do not underestimate the humble coleslaw! This version is always a hit as it follows a few of the “must-do” slaw rules. Photography by Todd Eyre.

  • 20 mins preparation
  • Serves 8
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  • 1/3 cup olive oil
  • 1/4 cup freshly squeezed citrus juice (mix of lemons, limes, oranges)
  • 1 clove garlic, peeled and halved
  • 1/4 teaspoon salt and grind of pepper
  • 1/2 red and ½ green cabbage, shredded to yield 4 cups
  • 1 medium fennel bulb, finely shredded
  • 3/4 cup roasted sunflower seeds
  • 1/2 cup spring onions, finely chopped
  • 1 carrot, grated
  • 1/2 cup celery leaves
  • zest of 1 orange
  • 1/4 cup parsley, finely chopped


  • 1
    For the dressing, shake all the ingredients together in a jar.
  • 2
    Set aside to allow the garlic to infuse.
  • 3
    Keep the dressing in the jar if you are going to someone else’s house for the barbecue.
  • 4
    Always dress the slaw about 15 minutes prior to serving.
  • 5
    Put the shredded cabbages in a large bowl. Spend some time massaging and scrunching it with your hands as this will allow the dressing to soak into your slaw later.
  • 6
    Add the fennel to the cabbage. Put in the sunflower seeds, spring onions, carrot, celery leaves, orange zest and parsley.
  • 7
    Before serving, pour the dressing over the slaw and toss well before turning into a serving bowl or platter.


After dressing the coleslaw, add extra orange zest for presentation. Edible flowers - borage, nasturtiums, little violas, etc can also be used to garnish. A mandoline is an invaluable kitchen aid for shredding vegetables very, very fine. But be warned, you must use this tool carefully!

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