Green Slaw with Fresh Herbs & Buttermilk Dressing

¼ white cabbage, finely sliced

4 stalks celery, plus leaves, finely sliced

1 small fennel bulb, finely sliced

1 – 2 green apples, finely sliced & tossed with lemon juice to stop them going brown

2 – 4 T chopped herbs – we used dill, parsley, chives

Extra chopped herbs & flowers to finish

4 T The Good Oil New Zealand Extra Virgin Rapeseed Oil

½ cup buttermilk

2 tsp Dijon mustard

2 T apple cider vinegar

1 small clove garlic, crushed

salt & pepper – be generous

2 T chopped dill & parsley

Mix all the dressing ingredients together in a jug, and season well. You want the dressing to be tangy and quite well seasoned, as it’s coating a lot of unseasoned ingredients.

Place all the finely sliced vegetables, apples and herbs in a large bowl. Include the celery leaves too as these add great flavour. When you are ready to serve, give the buttermilk dressing a quick whisk and pour over the salad. Toss to combine all ingredients and check seasoning.