I love coleslaw, super crunchy and fresh and not laden in mayonnaise! I often make a dressing of buttermilk, oil and lemon juice for salads such as this, and sometimes I do add a little Japanese mayonnaise. Mostly however, I prefer just a simple olive oil and lemon juice dressing. I added parmesan which gives the slaw a creaminess without the heaviness. You could add other vegetables, depending on what is in season or your preference. Similarly different herbs, like mint or basil, would be lovely. Sometimes I add lightly blanched peas which gives more colour and little pops of sweetness. You can even add some capers to the mix for a nice tangy kick. A perfect salad to accompany BBQd meat or grilled fish. 

Serves 4-6

1/4 white cabbage

1/2 radicchio

1/2 fennel, fronds reserved

2 celery sticks

Handful of parsley

Extra virgin olive oil

Juice of 1/2 lemon

Parmesan cheese

Sea salt, to taste

1. Finely shred the cabbage and radicchio and place in a large bowl. Finely slice the fennel and celery and add to the bowl. Tear a good handful of parsley and add the fennel fronds. 

2. Dress the salad with a good drizzle of olive oil and the juice of the lemon, start with 1/2 and check for acidity, you may not need all the juice. Grate over parmesan cheese, add as much or as little as you like. Season to taste with sea salt and mix to combine. Serve with BBQ'd meat or grilled fish, or simply with some crusty bread.