Apple and fennel slaw
- March 2016
- Serves 8
- Hands-on time 20 min, oven time 5-10 min
Fresh and crunchy coleslaw makes a perfect side to sandwiches, meats or savoury tarts. This one combines apple and fennel with chunky sourdough croutons.
- 9.5g (1.6g saturated)
- 16.6g (10.9g sugars)
- 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
- 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.
Have the veg ready sliced in the fridge and the dressing made up to 4 hours in advance, but combine them no more than 30 minutes before serving. If you’re leaving the veg in the fridge, toss it with a little lemon juice and cover with a damp piece of kitchen paper to keep it from browning.
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