Fennel, Apple and Cabbage Slaw with Herby Yoghurt Dressing

This Fennel, Apple & Cabbage Salad with Herby Yoghurt Dressing is a versatile, year-round dish that pairs beautifully with both winter roasts and summer barbecues.

Its crisp texture and tangy-sweet yoghurt dressing provide a refreshing contrast to rich, warm meals like roast lamb or chicken, while also complementing grilled meats or veggies at a BBQ. You could also add grated carrot for an even more colourful salad.

Made with ingredients available all year-round from Fresh Connection Brighton . Easy to prepare ahead and serves as a bright, delicious side no matter the season.

I have slightly adapted the recipe from Relish Mamma.

Ingredients

• 1 medium fennel bulb, finely sliced (keep fennel fronds)

• small ¼ red cabbage, finely sliced or shredded

• small ¼ white Savoy cabbage, finely sliced or shredded

• 4 spring onions (use all of it), chopped

• 1 medium Granny Smith apple, julienned

• 1 handful mint leaves, roughly torn

• 1 handful parsley leaves, roughly torn

• 2 tablespoon baby capers 

• 2 tablespoons walnuts, roasted and roughly chopped

Dressing

• ½ cup natural unsweetened Greek yoghurt

• 2 tablespoons flat-leaf parsley, chopped

• 1 tablespoon fresh lemon juice

• 2 teaspoons wholegrain mustard

• 1-2 teaspoons honey

• Salt & Pepper, to taste
  

Method:
Mix all the dressing ingredients together. If there are any fennel fronds, chop them and add them to the dressing.

Place the rest of the ingredients in a large bowl and mix well. Stir the dressing through the salad and then transfer it to your serving bowl. Top with the roasted nuts.