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.

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Place all the prepared salad vegetables in a large bowl.
In a glass jar, shake together all the dressing ingredients. Taste — it should be very sharp and zingy.
Add more of any ingredient to suit your taste.
Pour the dressing over the vegetables and mix lightly with your hands.
Pile on to a serving dish and top with the toasted pistachios.
This can be made up to 2 hours before serving, but don’t add the pistachios until just before you want to eat, as they go soggy.

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)