Green apple & fennel coleslaw

Name: Green apple & fennel coleslaw
Prep time: 15 min
Total time: 15 min
Ingredients: For the dressing1 tbsp finely chopped fennel fronds2 tbsp lemon juice2 tbsp pistachios25g pack fresh flat-leaf parsley, roughly chopped1 clove garlic, finely chopped1 tbsp extra virgin olive oil100g mayonnaiseFor the slaw2 green apples, such as Granny SmithJuice ½ lemon 1 large fennel bulb, trimmed, fronds reserved400g (about ½ small) red cabbage, core removed; For the dressing1 tbsp finely chopped fennel fronds2 tbsp lemon juice2 tbsp pistachios25g pack fresh flat-leaf parsley, roughly chopped1 clove garlic, finely chopped1 tbsp extra virgin olive oil100g mayonnaiseFor the slaw2 green apples, such as Granny SmithJuice ½ lemon 1 large fennel bulb, trimmed, fronds reserved400g (about ½ small) red cabbage, core removed

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Prep Time: 15

Total: 15

Servings: 5

Ingredients

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For the dressing1 tbsp finely chopped fennel fronds2 tbsp lemon juice2 tbsp pistachios25 grams pack fresh flat-leaf parsley, roughly chopped1 clove garlic, finely chopped1 tbsp extra virgin olive oil100 grams mayonnaiseFor the slaw2 green apples, such as Granny SmithJuice ½ lemon 1 large fennel bulb, trimmed, fronds reserved400 grams (about ½ small) red cabbage, core removedFor the dressing1 tbsp finely chopped fennel fronds2 tbsp lemon juice2 tbsp pistachios25 grams pack fresh flat-leaf parsley, roughly chopped1 clove garlic, finely chopped1 tbsp extra virgin olive oil100 grams mayonnaiseFor the slaw2 green apples, such as Granny SmithJuice ½ lemon 1 large fennel bulb, trimmed, fronds reserved400 grams (about ½ small) red cabbage, core removed

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Instructions

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1. To make the dressing, place all of the ingredients except the mayonnaise into a small food processor. Blitz until very finely chopped. Transfer to a large bowl and stir through the mayonnaise. Season to taste.2. Quarter the apples, remove the core and thinly slice. Place in a bowl and stir in the lemon juice. Slice the fennel very thinly and finely shred the cabbage.3. Add the vegetables and apple to the bowl with the dressing and toss to combine. Garnish with any remaining fennel fronds to serve.

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