Nigel Slater’s recipe for red cabbage, citrus and toasted almonds

A crisp and hot winter salad

This is a big bowl of sweet-sour winter salad, crisp and hot for eating as a light lunch or as a side for grilled chicken.

Finely shred the leaves of a quarter of a medium-sized red cabbage, removing the tough stalk as you go. Put the cabbage in a bowl. Scrub and shred 100g of crisp carrots into matchsticks. Slice 1 fennel thinly and add to the other vegetables.

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