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Fennel, red cabbage and apple slaw

This fennel, red cabbage and apple slaw is a healthy version, perfect with burgers, hot-dogs, kebabs and barbecued fish or meat. You can make it with any kind of nuts, depending on the season and on your main course.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 6 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tsp extra virgin olive oil
  • 1 Tbsp lemon juice
  • 1 Tbsp nuts such as pistachios, walnuts or hazelnuts
  • 1 handful flat-leaf parsley chopped
  • 1 small clove of garlic chopped
  • 2 Tbsp mayonnaise
  • 2 Tbsp Greek yoghurt
  • For the slaw:
  • 1 green apple for example Granny Smith
  • Lemon Juice
  • 1 small fennel bulb or half of a large one
  • ½ small red cabbage

Method
 

  1. First make the dressing. Put all ingredients except the mayonnaise & yoghurt into a small food processor. Blend until you get a coarse paste. Transfer to a large serving bowl and add the mayonnaise & yoghurt. Season to taste and combine well.
  2. Slice the fennel and cabbage very thinly - keep the fronds of the fennel.
  3. Peel then quarter the apples, remove the core and thinly slice. Place these in a small bowl and squeeze over some lemon juice to prevent the apple discolouring.
  4. Add the sliced vegetables and apple to the large bowl with the dressing and toss well. Garnish with the fennel fronds before serving.