Jazz up traditional cabbage slaw with asparagus and baby kale.


  • 1 bunch asparagus, trimmed
  • 2 carrots, peeled, cut into matchsticks
  • 1/2 small (400g) green cabbage, finely shredded
  • 2 cups baby kale, shredded
  • 3 green onions, thinly sliced diagonally
  • 1/2 cup fresh mint leaves, roughly chopped
  • 1/2 cup mayonnaise
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons fennel seeds, crushed


  1. Cut asparagus in half crossways. Thinly slice each piece lengthways.
  2. Combine asparagus, carrot, cabbage, kale, onion and mint in a large bowl.
  3. Stir mayonnaise, lemon juice and fennel seeds in a jug. Season with salt and pepper. Add to cabbage mixture. Toss to combine. Serve.