Apple and fennel slaw
- Portion size: Serves 8
- Hands-on time 20 min, oven time 5-10 min
- Difficulty: easy
Fresh and crunchy coleslaw makes a perfect side to sandwiches, meats or savoury tarts. This one combines apple and fennel with chunky sourdough croutons.
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Ingredients
- 1 red onion, sliced into rings
- 2 tbsp caster sugar
- 2 tbsp red wine vinegar
- 100g sourdough bread
- Olive oil for drizzling
- ¼ red cabbage, thinly sliced
- 1 fennel bulb, thinly sliced
- 2 granny smith apples, cored and thinly sliced
For the dressing
- 100ml full-fat Greek yogurt
- 1 tbsp wholegrain mustard
- 50ml mayonnaise
- Juice ½ lemon
- Handful fresh flatleaf parsley
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Method
- Put the onion, sugar and vinegar in a small bowl and set aside for 10 minutes. Heat the oven to 220°C/200°C fan/gas 7. Tear the bread into bite-size pieces, then spread over a baking tray. Drizzle with oil and season, then bake for 5-10 minutes until golden and crisp. Set aside.
- Mix the cabbage, fennel, apple and quick-pickled onion in a large bowl. In another small bowl, combine all the dressing ingredients, season, then toss with the veg along with the croutons. Serve.
Nutrition
- 170kcals Calories
- 9.5g (1.6g saturated) Fat
- 3g Protein
- 16.6g (10.9g sugars) Carbs
- 2.7g Fibre
- 0.3g Salt
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