Fennel Slaw
By OcadoLife
Published on 01 July 2026
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 Helen’s Apricot Lamb Kebabs – search for the recipe online.Time and servings
15 minsTotal time
4Servings
15 minsPrep time
Ingredients
- 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
Step 1
Finely slice the fennel, cabbage and onion and add to a bowl with the coriander and chilli, if using.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.Step 3
Pour the dressing over the slaw, toss to coat and season to taste.