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the goods

you will need:

1/2 green cabbage
1 golden delicious apple
1 small bulb fennel
1 cup plain yoghurt
1 tblspn fresh dill, chopped
1 tblspn fresh mint, chopped
1/2 tspn cayenne
2 cloves garlic
1 tspn salt
zest 1 lemon
2 tblspns good olive oil
juice 1 lemon
  • mandoline slicer (not essential)
  • measuring jug / mixing bowl
  • serving dish

time: 20 minutes total





Apple and Fennel 'Slaw 

This is a delicious update on the mayonnaise ridden coleslaws of Summers of yore.

Crisp and fresh; tangy apple, crunchy fennel and just enough cabbage to make it a coleslaw.

Great yoghurt and olive oil and loads of fresh herbs make the dressing a quick, sensational Tzatziki-esque winner.

A mandoline slicer helps, but this can be done by hand.

Trim the fennel and slice into razor-thin ribs, place in bowl

Slice the cabbage into quarters, remove the thick centre spine and then slice into super thin strips, add to bowl.

Julienne the apple (unpeeled) and add to the bowl. Squeeze a little lemon juice over everything and give it a toss.

Combine the yoghurt, cayenne, chopped herbs and lemon zest into a measuring jug or small bowl.

Peel  and roughly chop the garlic. Sprinkle the salt over it and, using the blunt end of your knife, crush them together into a paste. Place this into the measuring jug with the yoghurt.

Add 2 tblspns of olive oil and whisk about to incorporate the oil. Add the lemon juice and whisk again. Taste. You might need a little more olive oil.

Pour the dressing over the sliced salad and mix well.

Chill until serving.