Fennel, Apple and Dill Coleslaw.

This coleslaw is very forgiving so you can vary the ingredients a lot and still get away with a delicious and crunchy coleslaw. Add kale if you want.

Makes: 1 medium bowl


½ Small Cabbage (red or white)

2 Carrots

1-2 Apples

2 tbsp. Mayonnaise

½-1 Fennel

2 tsp Dill, finely chopped

4 Radishes (optional)

Salt & Pepper to taste

Shred cabbage. Peel and grate carrots and apple. Mix in mayo after the apple since the apple has a tendency to brown if left too long. Finely slice fennel and radishes and add to bowl. Sprinkle over dill and mix it all. I love the additional flavour of dill but you can choose to leave this herb out if not a fan.

Best if left in fridge to mellow for ½ hr before serving and even better if you have homemade mayo.

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