This juicy and sweet fennel and apple slaw is made lighter with a tangy yoghurt dressing. It works well with grilled meat, chicken, and fish.
The Origins of Coleslaw
Coleslaw originated in the Netherlands during the 18th century. It’s typically made with raw cabbage dressed with mayonnaise or vinaigrette. However, variations have appeared over time, and coleslaw now appears worldwide in many forms.
Coleslaw comes from the anglicisation of the Dutch word “koosla”, meaning cabbage salad. The use of cabbage is all that is required for a salad to be deemed a coleslaw. However, some recipes refer to mayo-dressed sliced vegetables as a said-vegetable slaw.
The Vegetables for Fennel & Apple Slaw
Red Cabbage – The most significant difference between red cabbage and white colour is in its colour, with both names appearing misleading. White cabbage is technically green, while red cabbage is purple. Either way, they taste great, even if red cabbage is slightly less sweet.
Granny Smith Apples – It’s not often I call for specific ingredients or varieties. However, granny smith apples, those large plump green apples lining supermarket shelves, are slightly tarter than the red varieties. This tartness helps contrast with the sweetness of the fennel.
Fennel Bulb –Fennel has an unmistakable sweet aniseed flavour. I love its flavour, but I must admit I sometimes find its texture a little unappealing. To combat this, I find slicing fennel as thin as I can counteracts its slightly chewy texture as it becomes crisper. Placing the sliced fennel in ice water for twenty minutes will also crisp up the vegetable. However, I haven’t done that here.
Herbs – Fennel works well with dill as they’re both sweet, but dill’s citrus, grassy undertones pair nicely with fennel’s strong aniseed flavour. Parsley adds to the grassy notes of dill, allowing the salad to develop flavours beyond the potentially overpowering aniseed.
The Yoghurt Dressing
This fennel and apple slaw used a yoghurt-based dressing as it’s lighter than heavier mayonnaise-based dressing. Yoghurt also has an acidity to it that helps temper the sweetness of the vegetables. Adding wholegrain mustard helps give the yoghurt flavour while allowing it to bind to the vegetables. Lemon juice adds more acidity and tartness.
Fennel & Apple Slaw
- For the Salad
- ¼ Red Cabbage Thinly Sliced
- 2 Granny Smith Apple Cut into Matchsticks
- 3 Fennel Bulbs Thinly Sliced
- 10 g Mix of Fresh Parsley & Dill Chopped
- For the Dressing
- 100 ml Natural Yoghurt
- Juice & Zest from ½ Lemon
- ½ Tbsp Wholegrain Mustard
- Salt to taste
- Make the dressing by whisking together yoghurt, mustard, lemon juice, and lemon zest. Season to taste.
- In a large enough bowl, toss all the salad ingredients together with the dressing. Taste and adjust the seasoning as necessary.
- Spoon into a serving dish and serve.