This vibrant, zesty salad is the perfect side to salt beef or any grilled meat or fish. For vegetarians, a sprinkling of feta cheese makes it a whole meal.

Find more of Dalia's recipes at fastfoodmystyle.com

To get more recipes, click here to sign up for our free JC food newsletter.

Support the world’s oldest Jewish newspaper

Ingredients

Name: Zingy citrus purple slaw
Ingredients: ½ red cabbage, sliced very thinly on a mandolin ½ bulb fennel, sliced thinly on a mandolin 2 carrots, grated/spiralised/julienned Pistachios, toasted in a pan for 3-4 mins and crushed For the dressing: 2 tbsp citrus olive oil 2 limes, juice only 1 tbsp sea salt (I use Maldon)

½ red cabbage, sliced very thinly on a mandolin

½ bulb fennel, sliced thinly on a mandolin

2 carrots, grated/spiralised/julienned

Pistachios, toasted in a pan for 3-4 mins and crushed

For the dressing:

2 tbsp citrus olive oil

2 limes, juice only

1 tbsp sea salt (I use Maldon)