Apple and fennel slaw
- Published: 12 Apr 16
- Updated: 4 Mar 25
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.
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- Recipe from March 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 170kcals
- Fat
- 9.5g (1.6g saturated)
- Protein
- 3g
- Carbohydrates
- 16.6g (10.9g sugars)
- Fibre
- 2.7g
- Salt
- 0.3g
delicious. tips
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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