Name: Three-cabbage coleslaw with shredded chicken
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 3 cup (480g) shredded barbecued chicken; 3 cup (240g) finely shredded wombok; 3 cup (240g) finely shredded savoy cabbage; 3 cup (240g) finely shredded red cabbage; 2 carrots (240g), grated coarsely; 1 green capsicum (200g), sliced thinly; 1/4 cup finely chopped fresh dill; 1/2 cup (140g) yoghurt; 1/3 cup (100g) mayonnaise; 1/3 cup (80ml) cider vinegar; 1 brown onion (80g), grated coarsely; 2 teaspoon white sugar; 2 teaspoon fennel seeds

Ingredients

3 cup (480g) shredded barbecued chicken

3 cup (240g) finely shredded wombok

3 cup (240g) finely shredded savoy cabbage

3 cup (240g) finely shredded red cabbage

2 carrots (240g), grated coarsely

1 green capsicum (200g), sliced thinly

1/4 cup finely chopped fresh dill

1/2 cup (140g) yoghurt

1/3 cup (100g) mayonnaise

1/3 cup (80ml) cider vinegar

1 brown onion (80g), grated coarsely

2 teaspoon white sugar

2 teaspoon fennel seeds

Method

1.Combine ingredients for fennel slaw dressing in small bowl.

2.Combine salad ingredients in large bowl with dressing; mix gently. Refrigerate, covered, at least 1 hour.

Elongated, with pale green, crinkly leaves, wombok (also known as Chinese cabbage) is the most common cabbage used throughout South-East Asia. It can be shredded or chopped and eaten raw, braised, steamed or stir-fried. You need about half a small wombok for this recipe, a quarter of a savoy cabbage and a quarter of a red cabbage.
Note

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