Scotch Thistle and Wild Fennel Slaw

Prep time: 25 minutes

Storage: Best eaten fresh but will keep in an air tight container in the fridge for 3 days

Serves: 6-12 depending if you serve as a side or main

Ingredients

2 fresh scotch thistle stalks

1 small bunch wild fennel

¼ red cabbage
1 carrot

½ cup sour cream

½ cup whole egg mayonnaise

2tsp mustard

1 clove garlic crushed

Salt and pepper to taste

Method

1.Thinly slice (julienne) scotch thistle stalk into thin pieces and place in a large bowl.

2.Peel and julienne carrots and add to the bowl.

3.Remove stalks from fennel and loosely chop the green shoots. Add to bowl.

4.Finely chop the cabbage and also add to the bowl then toss all four ingredients until you have a mixed veg rainbow.

5.Combine mayonnaise, sour cream, mustard, garlic, salt and pepper and mix to make the dressing.

6.Pour the dressing over the ingredients in the bowl and mix in well so all the veg is well covered.