Fennel, Apple and Cabbage Slaw

Preparation info
  • Serves


    • Difficulty


Appears in
Seasonal Salads

By Fi Buchanan

Published 2023

  • About

Savoy cabbage isn’t usually used in a slaw, but in the dark winter months I crave the chlorophyl hit of the green. It becomes tender when marinated in the tangy dressing here.


  • 500 g savoy or sweetheart (hispi) cabbage
  • 1 head of fennel with fronds reserved for garnish


Chop the cabbage and fennel into shreds and finely chop the red onion. Core and finely slice the apple.

Make the dressing by whisking the lime juice and zest, vinegar, oil, caraway seeds and salt together in a large bowl. Add the sliced ingredients and mix well. Garnish with the fennel fronds and serve.