Try a salad with cabbage, fennel and herbs and reset your taste buds this winter. Angela Nicolettou has the details.
Lahanosalata - Coleslaw
Cabbage (red & green)
Extra virgin olive oil
Remove outer leaves of fennel bulb if needed. Cut off stalks and cut bulb in half and rinse with running water to remove any dirt. Cut out core and then thinly slice using a mandolin if you have one. Squeeze half a lemon and sprinkle with salt. Mix well and leave to marinate.
Finely shred cabbage and chop rocket and coriander. Mix well with the fennel and add olive oil and lemon juice to taste. Season with salt.