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Green apple & fennel coleslaw
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A mouthwatering alternative to the classic barbecue accompaniment
Serves: 4 - 6
For the dressing
1 tbsp finely chopped fennel fronds
2 tbsp lemon juice
2 tbsp pistachios
25g pack fresh flat-leaf parsley, roughly chopped
1 clove garlic, finely chopped
1 tbsp extra virgin olive oil
For the slaw
2 green apples, such as Granny Smith
Juice ½ lemon
1 large fennel bulb, trimmed, fronds reserved
400g (about ½ small) red cabbage, core removed
1. To make the dressing, place all of the ingredients except the mayonnaise into a small food processor. Blitz until very finely chopped. Transfer to a large bowl and stir through the mayonnaise. Season to taste.
2. Quarter the apples, remove the core and thinly slice. Place in a bowl and stir in the lemon juice. Slice the fennel very thinly and finely shred the cabbage.
3. Add the vegetables and apple to the bowl with the dressing and toss to combine. Garnish with any remaining fennel fronds to serve.
Typical values per serving:
Nutrition to serve 6