- 1 Fennel,
- 1 Large carrot
- About Quarter of white cabbage
- 1/4 chopped onion
- 1 yellow pepper chopped
- 1/2 Cucumber
- 50g roughly chopped Rocket
- (ground ivy for foragers optional)
- 2 cups of cooled cooked chickpeas.
Grate the Fennel, Cabbage & Carrot together (machine better). Add all other ingredients to grated mixture. Add a dash braggs liquid amino acids or soya sauce, Pinch pink Himalayan sea salt generous with oil and 2 tbsp balsamic vinegar. Close the lid and leave sit for 15mins to infuse.