From Waterpenny Intern Sydney Bunting
One Zucchini
One head of Chinese Cabbage
One bunch of Radishes or Turnips
One head of Fennel
Dressing:
2Tbsp of lemon juice
2tsp of honey
3Tbsp of olive oil
Mix all of the dressing ingredients together in a bowl and set in the fridge to chill.
Chop the cabbage into ribbons with a sharp knife. Use a vegetable peeler to peel the zucchini into thin ribbons. Cut the radishes and fennel into small chunks. Mix all the veggies together, then toss with dressing and enjoy!
