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Fennel Slaw

By OcadoLife
This vegan, gluten-free Fennel Slaw from food writer and recipe developer Helen Graves is a bright and crunchy delight that comes together quickly and works with almost anything – it’s easy to scale up too. Try it with…
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Time and servings

Total time
Servings
Prep time

Ingredients

10 total
  • 1 fennel bulb, finely sliced
  • ¼ white cabbage, finely sliced
  • ½ red onion, finely sliced
  • 1 handful coriander, chopped
  • 1 red chilli, sliced (optional)
  • 1 tbsp sherry vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • ½ lemon, juiced to give 1 tbsp
  • 6 tbsp extra-virgin olive oil

Method

3 steps

  1. Step 1

    Finely slice the fennel, cabbage and onion and add to a bowl with the coriander and chilli, if using.

  2. Step 2

    For the dressing, in a lidded jar, shake the vinegar, mustard, maple syrup, lemon juice, extra-virgin olive oil and a pinch of salt until thick and emulsified.

  3. Step 3

    Pour the dressing over the slaw, toss to coat and season to taste.