- Mix all Dressing ingredients together in a jar, and adjust seasoning to taste.
- Peel each kumara and cut into fine julienne (strips). This is easiest with the aid of a vegetable mandolin cutter or a spiralizer. Place kumara in a large mixing bowl.
- Cut the fennel in half, remove the core and dry the layers. Slice thinly, reserving any fennel fronds to garnish the salad, and add to the kumara along with the walnut pieces. Slice the apple into thin slices, then cut into fine julienne/strips. Toss the apple with the lemon juice to prevent discolouring, then add to the kumara mix.
- Mix the dressing into the kumara slaw, toss well and place on a serving platter. This is best done half an hour before serving. Slice the spring onions, and sprinkle over the top of the salad. Garnish the salad with parsley and fennel fronds.
Serves 4 – 6 – Vegetarian, Gluten Free