Corned Beef and Cabbage Salad

301

Ingredients:

• Cold Corned Beef – 250 gms, sliced
• White Cabbage – 1 1/2 cups, finely shredded
• Chinese Cabbage – 1 1/2 cups, finely shredded
• Radicchio – 1/2 cup, finely shredded
• Red Onion – 1, large, very finely sliced
• Carrot – 3/4 cup, coarsely grated
• Coleslaw Dressing – 1 cup
• Fennel Seeds – 1/2 tsp, crushed
• Salt
• Ground Black Pepper
• Fresh Lemon Juice
• Hard-boiled Eggs – 2, cut into wedges
• Spring Onions – for garnish

Method:

1. Cut the sliced beef into 3 cm squares and keep aside.
2. In a large bowl, combine the shredded cabbage, radicchio, onion and carrot.
3. Mix well.
4. To the coleslaw dressing, add fennel seeds, a big squeeze of lemon juice, salt and pepper.
5. Thin with a little water if required.
6. Add the dressing to the salad and mix well.
7. Just before serving, add the beef squares.
8. Serve in a salad bowl, garnishing with egg wedges and spring onions.