Fennel Slaw


I’m a huge fan of Coleslaw. I pretty much like every variation from the classic creamy kind to the more modern light versions like my Beetroot Ginger recipe. I make variations on this Fennel slaw a lot to serve along side fried food. It’s so zesty and clean on the palette it makes the perfect companion to a crispy fried indulgence.

What you'll need
Serves Two

1 Fennel Bulb
5 Spring Onions
¼ large Cucumber
80g Shelled Peas
Handful of Sugarsnap Peas
1 tsp Chopped Mint
1 tsp Chopped Coriander
1 Pear
1 Lemon’s Zest
½ Lemon’s Juice
2 Tbsp Basil infused Olive Oil
1 Tbsp Sesame Oil


Chop and Dress

  1. Using a large sharp knife, slice the whole Fennel bulb as thinly as possible, including the leaves.
  2. Finely slice the Spring Onions (including all the green) and combine in a bowl with the Fennel.
  3. Roughly grate the Cucumber into the bowl.
  4. Roughly chop the Sugarsnap Peas and add them along with the shelled Peas.
  5. Finely chop the Mint and Coriander then add.
  6. Cut your Pear in quarters and remove the core and then slice finely and add.
  7. Grate the zest into the bowl and combine well.
  8. In a separate bowl mix the Lemon Juice, Basil Oil, Sesame Oil, Salt and Pepper. Taste and alter according to your preferences (you can add 1/2 tsp finely chopped Chilli or Sweet Chilli Sauce and/or 1 tsp Palm Sugar now for a variation).
  9. Pour the dressing over the salad and mix well.

Flavour Enhancer

All slaws taste much better if they have a few hours to marinate. I will make this dish at lunchtime for a supper, and then cover and return it to the fridge to infuse for 6 hours before serving. I love to serve it with Crispy Tofu or Seafood. I finish with some fresh Fennel leaves if I can find them (or Dill if not).