Crunchy Apple & Fennel Seed Coleslaw

⏱ 25 min · Serves 6

A brighter, livelier slaw: crisp cabbage and carrot tossed with sweet-tart apple, toasted fennel seeds and a tangy buttermilk-mayo dressing. Perfect alongside burgers, roast chicken or a slab of cheese on toast.

Per serving: 137 kcal · 2.0g protein · 11.0g carbs · 10.0g fat

Ingredients

• 1/2 small white cabbage (about 400g), core removed
• 1/4 small red cabbage (about 150g)
• 2 medium carrots, peeled
• 1 crisp apple (Granny Smith or Braeburn)
• 4 spring onions, finely sliced
• 1 tsp fennel seeds
• 4 tbsp mayonnaise
• 3 tbsp buttermilk (or natural yoghurt loosened with 1 tsp water)
• 1 tbsp cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Small handful flat-leaf parsley, chopped
• 1/2 tsp fine salt, plus more to taste
• Freshly ground black pepper

Method

1. Shred both cabbages as finely as you can with a sharp knife or mandoline. Tip into a large bowl, toss with 1/2 tsp salt and leave for 10 minutes to soften slightly.
2. Meanwhile, toast the fennel seeds in a dry frying pan over medium heat for 1-2 minutes until fragrant. Tip onto a plate and lightly crush with the back of a spoon.
3. Coarsely grate the carrots. Quarter and core the apple, then cut into thin matchsticks.
4. Whisk the mayonnaise, buttermilk, cider vinegar, Dijon, honey and crushed fennel seeds in a small bowl until smooth. Season with black pepper.
5. Squeeze any excess liquid from the cabbage with your hands and pat dry-ish, then add the carrot, apple and spring onions.
6. Pour over the dressing and toss thoroughly so every strand is coated. Stir through the parsley.
7. Taste and adjust with more vinegar, salt or honey. Serve straight away, or chill up to 4 hours for a softer, more mellow slaw.