apple fennel cabbage slawapple fennel cabbage slawapple fennel cabbage slawapple fennel cabbage slaw

Cabbage slaw is always a great way to enjoy vegetables, especially when combined with other tangy flavours such as sweet and tart granny smith apples and also fennel. Cool, crunchy and crispy, it is a great accompaniment and contrast to grilled meats or heavier fried foods. It’s also a great way to use up whatever leftover vegetables you have so feel free to modify the proportions of the vegetables you use and already have as leftovers whether it’s cabbage, apple or fennel ! I find that 1 cup of dressing, (as in this recipe) is sufficient for approximately 11-12 cups of salad. Enjoy... :)

apple fennel cabbage slaw


serves 8


  • 3 cups shredded white cabbage
  • 3 cups shredded red cabbage
  • 2 cups sliced green apple
  • 1 cup sliced fennel
  • 1 cup sliced carrot
  • 1 cup sliced red pepper
  • 1/2 cup sliced green onion
  • 1/3 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • optional : 1/2 tsp sesame seeds, 1/2 tsp flax seeds, 1/2 tsp poppy seeds


  • 1/3 cup mayonnaise
  • 1/3 cup greek plain yogurt
  • 3 tbsp lemon juice
  • 3 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 3 tbsp honey
  • 1/2 tbsp mustard
  • 2 tsp sea salt
  • 1/4 tsp ground black pepper


  • in a bowl, whisk together all ingredients for the dressing, then cover and refrigerate
  • prepare your vegetables by washing and then coring and peeling before cutting
  • using a mandoline slicer or julienne slicer or simply a sharp knife, thinly slice or shred vegetables in long sticks or ribbons and slice apple last (leave the skin on) to avoid browning
  • toss everything together in a large salad bowl with the chopped fresh parsley and chopped fresh mint leaves
  • add dressing and toss until all elements are well coated
  • refrigerate for at least 1 hour so that the flavors are well absorbed and combined and serve cold the same day