Fennel, Apple & Lime Coleslaw

Fennel, Apple & Lime Coleslaw

This makes a refreshing change from the usual creamy slaw. It replaces the white cabbage for fennel and also uses a touch of lime juice to give it a zingy, citrussy lift and cut through the sticky and sometimes fatty BBQ food. A mandolin is pretty essential for this.

You need:

  • 1 medium fennel bulb
  • 1 stick celery
  • 1 apple
  • 1/2 onion (red or white)
  • 1 medium carrot

For the dressing:

  • 4 Tbsp white wine vinegar or rice vinegar
  • 5 Tbsp rapeseed or sunflower oil
  • 2 Tbsp celery seeds
  • 2 Tbsp caster sugar
  • juice of haf a lime
  • sea salt
  • freshly ground black pepper

Here’s what to do:

  1. Use the mandolin to finely slie the fennel, onion and celery into a large bowl
  2. Use the mandolin to slice the apple onto a choppng board, then use a chef’s kife to run over it to make matchsticks then add to bowl
  3. Coarsly grate the carrot and add to bowl
  4. Mix well with your fingers
  5. Whisk dressing ingredients in a small bowl until combined then mix well into salad

Other options I think would work well are:

  • adding finely chopped red chilli
  • adding chunks of de-seeded cucumber
  • adding half a small white cabbage – finely grated