Fennel and Apple Coleslaw

This Fennel and Apple Coleslaw is my attempt to move away from those bland vegetable salads drowning in mayonnaise and masking all flavour. And apple and fennel is such a great combination.

This crunchy coleslaw is a summery celebration of textures, colour and flavours and is a fantastic accompaniment to a barbecue or outdoor  lunch and dinner. I love the splashes of red in the salad but feel free to play with different types of apples and cabbage for flavour and colour. Serving it in a rectangular dish rather than a bowl also show off all the beautiful colours of the salad.

I made the dressing lighter by a using half yoghurt and half mayo with a good splash of lemon juice. I think it worked really well with the peppery, aniseed and sweet flavours coming from all the ingredients. There is a fair amount of slicing required for the salad but other than that it is ready in a flash.

Fennel and Apple Coleslaw

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Ingredients

  

• Half a medium red cabbage thinly sliced
• 1 fennel bulb shaved
• 2 apples cored and thinly sliced
• 5 radishes shaved
• 4 salad onions thinly sliced diagonally
• Dressing:
• 1/3 cup low-fat plain Greek yogurt
• 1/3 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 heaped tsp mild mustard
• Coarse salt and ground pepper

Instructions

 

• Place the vegetables in serving dish
• Whisk the dressing ingredients until well mixed
• Dress the vegetables with the dressing, toss gently and serve

** This recipe first appeared in the Sunday Times Food Weekly