Ingredients

• 500 g cabbage, thinly sliced
• 100 g carrots, julienned
• 100 g bulb Fennel, thinly shaved
• 100 g red onion, thinly sliced and rinsed
• 3 –5 garlic cloves, minced/pressed
• 30 g salt, for cure
• 20 g sugar, for cure
• 150 g mayo
• 30 g grainy mustard
• 30 g apple cider vinegar
• 30 g sugar, for dressing
• 2 g black pepper

Instructions

1. Combine veggies and garlic in a bowl and mix with the 30 g salt and 20 g sugar.
2. Cover and allow mixture to sit and cure for 30 min.
3. Transfer to a salad spinner and spin to drain.
4. Transfer back into a dry bowl.
5. Add mayo, mustard, vinegar, 30 g sugar, and black pepper into a high sided container (or blender) and blend with immersion blender.
6. Drizzle most of dressing over the slaw mix and fold to toss. Add more dressing to taste if needed.