This bright, crunchy slaw is built for seafood. No mayo, no cream — just a sharp apple cider and lemon dressing that cuts cleanly through rich, buttery dishes. The salting step is worth the extra few minutes; it transforms the texture of both the cabbage and cucumber and means the slaw holds its crunch long after dressing.

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Fennel slaw

FENNEL, APPLE AND CUCUMBER SLAW

The Slaw Ingredients

  • 600g green cabbage (about half a medium cabbage), finely shredded
  • 1 fennel bulb, thinly sliced
  • 2 green apples, julienned or coarsely grated
  • 2 Lebanese cucumbers, thinly sliced
  • 1 small red onion, thinly sliced
  • Small bunch fresh parsley, roughly chopped
  • 1 tsp salt, for salting

Dressing Ingredients

  • 3 tbsp apple cider vinegar
  • 3 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 60ml olive oil
  • Salt and pepper to taste

Method

  1. Place shredded cabbage in a large bowl and sliced cucumber in a separate bowl. Sprinkle ½ tsp salt over each, toss to coat and set aside — cabbage for 20 minutes, cucumber for 10 minutes.
  2. Squeeze out as much liquid as possible from the cabbage with your hands. Pat the cucumber firmly with paper towel.
  3. Whisk together apple cider vinegar, lemon juice, Dijon and honey. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
  4. Combine cabbage, cucumber, fennel, red onion and parsley in a large bowl. Add apple last and toss immediately in the dressing so it doesn’t brown.
  5. Dress the slaw about 30 minutes before serving — the fennel and apple soften just enough for the flavours to meld while the texture stays crisp. Taste and adjust seasoning before serving.

Notes

Lebanese or Persian cucumbers are best here — they’re less watery than telegraph cucumber and hold their texture well after salting.

The slaw can be prepped well ahead: salt and drain the cabbage and cucumber, slice the fennel and onion, and make the dressing. Keep everything separate and combine with the apple just before dressing.

If your fennel bulb comes with fronds attached, save them — they make a pretty garnish scattered over the top before serving.Pxl 20260406 041354830.mp

This slaw is the ideal partner for our Sweet Potato, Prawn and Corn Tray Bake.