Cabbage, Fennel and Citrus Slaw Salad

_INGREDIENTS:

• 1 bulb fennel
• 1 small head of red cabbage (approx. 200g)
• 2 Tbsp toasted pumpkin seeds
• 2 tangelos (can be swapped for 2 mandarins or 1 orange)

_DRESSING:

• Juice of 2 tangelos (+ zest of 1 of them)
• ½ tsp Dijon mustard
• 2-4 Tbsp balsamic vinegar 
• 2 Tbsp olive oil
• Salt and black pepper to taste

_{INSTRUCTIONS:}

1. Toast the pumpkin seeds in a dry hot pan until they pop. Remove from the heat and set aside.
2. Remove the peel then break or slice the tangelo into segments. Set aside.
3. Using a mandolin or sharp knife, finely slice/shred the fennel and red cabbage.
4. Make the dressing: In a bowl, combine the tangelo juice, zest, mustard, balsamic vinegar, olive oil, salt, and pepper. Mix until combined.
5. To assemble: Toss the fennel and cabbage in a large bowl. Pour over the dressing and mix well. Let the salad sit for at least 20 minutes to allow the dressing to soak into the cabbage.
6. When ready to serve, add the toasted pumpkin seeds, tangelo segments, and garnish with fennel fronds on top. Season with salt and pepper.

This slaw keeps well in the fridge for up to 3 days in an airtight container.