The dish is designed to be part of a banquet or shared meal.




Skill level

Average: 2.7 (8 votes)


  • 1 large red onion, thinly sliced
  • 1½ tsp white sugar
  • ¼ head Chinese cabbage (wombok), finely shredded
  • 2 tbsp lemon juice
  • 1 fennel bulb, thinly sliced
  • ⅓ cup flat-leaf parsley leaves
  • 50 g hard cheese (such as aged Gruyère, parmesan or pecorino), finely shaved
  • 2 tbsp extra virgin olive oil
  • 1 tbsp walnut oil (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Sitting time 30 minutes

I use salt and sugar to soften the texture and heat of the onion, and the flavour of the fennel. For the cabbage, a little time with salt and lemon juice helps to create a soft salad that has just a little resilience in the fatter bits of cabbage. You could toss walnuts through at the end to make this more of a complete meal.

Toss onion with ½ tsp salt and ½ tsp sugar in a small bowl.

In a separate bowl, toss the cabbage with lemon juice and ½ tsp salt. In a third bowl, gently toss the fennel with 1 tsp salt and remaining 1 tsp sugar. Set all vegetables aside for 30 minutes.

When onion is ready, give it a quick rinse and drain well. Drain the fennel, squeezing gently to remove excess liquid.

Using your fingertips, toss cabbage, onion, fennel and parsley in a large bowl until combined. Add cheese and oils, and toss just enough to combine. Serve salad immediately.


• Walnut oil is available from delis and health and specialist food shops.


As seen in Feast Magazine, Issue 17, pg40.

Photography by Alan Benson