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Apple, pickled-fennel and mustard slaw

Apple, pickled fennel and mustard slaw

This slaw goes well with smoky sausages and grilled meats.

  • Makes 2 cups
  • Less than 45 minutes


  • ½ cup (125ml) each hot water, apple cider vinegar and sugar
  • 3 baby fennel bulbs, thinly sliced
  • 2 thinly sliced Granny Smith apples
  • 1 cup (250ml) shredded cabbage
  • 3 Tbsp (45ml) mayonnaise
  • ½ Tbsp (8ml) wholegrain mustard
  • Juice (30ml) of ½ lemon
  • Handful fennel fronds, mint and parsley, chopped
  • For serving:
  • Bangers, hot dogs or sausage rolls


  1. Combine hot water, apple cider vinegar and sugar.
  2. Place sliced baby fennel bulbs in the mixture for 30 minutes, then drain
  3. Mix together Granny Smith apples, fennel and cabbage.
  4. Combine mayonnaise, mustard and lemon juice.
  5. Add dressing and fennel fronds, mint and parsley to apple mixture.
  6. Serve with bangers, hot dogs or sausage rolls.
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