Elizabeth Hewson’s fennel and apple slaw recipe
Apple and fennel are a match made in pork heaven and this salad cuts through the fattiness.
Dishes like my pork chops demand a light, crisp, zesty side, and they find an ideal partner with this simple cabbage, fennel and green apple slaw. Apple and fennel are a match made in pork heaven and this salad cuts through the fattiness of cutlets. It’s also a salad I roll out when sausages, slow-cooked meat or even barbecued chicken are on the menu.
I love using savoy cabbage here for its delicate taste and frilly texture compared to white cabbage, but if you can’t find a savoy, then a white cabbage will do just fine. The key here is to slice/shave the ingredients as thinly as you can. The best way to do this is to use a mandolin, but make sure to watch your fingers. I have had far too many incidents of finely slicing the top of my fingers or knuckles.
Look for fennel that still has its fronds, for these can act as your herbs in this dish. And here is a little trick to take this or any fennel salad to the next level. For optimum crispness, throw your finely sliced fennel into a bowl of cold water and ice. Leave for five or so minutes, then drain and pat dry (or spin in lettuce spinner). The fennel goes from crisp to crisper and makes this salad even more delicious.
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RECIPE: Cabbage, fennel and green apple slaw
Ingredients
- 1 small to medium fennel bulb, finely sliced, plus reserved fennel fronds
- ¼ savoy or white cabbage, finely sliced/shaved
- ½ green apple, finely sliced
- 1 bunch of chives, finely chopped
- ½ bunch parsley, finely chopped
Dressing
- 40ml (2 tablespoons)
- extra virgin olive oil
- 1 tablespoons apple cider vinegar or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper
Method
- Finely slice the fennel. Throw the fennel into an icy bowl of cold water for 5 minutes or so to crisp up. Drain and spin or pat dry. Finely slice remaining ingredients. Add to a big bowl along with chives and parsley.
- In a jar, combine your dressing ingredients. Shake to combine. Drizzle dressing over salad. Using your fingers, toss to coat. Serve in a salad bowl and top with fennel fronds.
Serves 2-4
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