Fennel, apple and cabbage coleslaw
This easy and versatile salad is great as a side, especially with grilled pork. Perfect with the summer BBQ.
SERVES4
TIME TO MAKE15 - 30 mins
MEAL TYPELunch
TIME TO MAKE15 - 30 mins
MEAL TYPELunch
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Method
- In a dry frying pan, toast the pumpkin seeds over a medium heat until they have swelled and browned slightly
- Remove from the pan and allow to cool
- Mix the mayonnaise, yoghurt and lemon juice to make the dressing
- Mix the fennel, cabbage, apple, parsley and pumpkin seeds then add the dressing and mix thoroughly.
Tips
While any apple will be great in this salad, red skinned apples will add a nice contrast in colour.
- 1/2 cuppumpkin seeds
- 2 tbspmayonnaise
- 1/4 cupplain unsweetened yoghurt
- 1 tbsplemon juice
- 1medium fennel bulb, thinly sliced
- 2 cupssliced cabbage
- 1apple, thinly sliced
- 1/2 cupchopped parsley
Per serve
- Energy665kJ
- Total Fat11.0g
- Saturated Fat2.2g
- Total Carbohydrate9.2g
- Sugars6.1g
- Dietary Fibre2.6g
- Sodium75mg
- Protein6.1g
Method
- In a dry frying pan, toast the pumpkin seeds over a medium heat until they have swelled and browned slightly
- Remove from the pan and allow to cool
- Mix the mayonnaise, yoghurt and lemon juice to make the dressing
- Mix the fennel, cabbage, apple, parsley and pumpkin seeds then add the dressing and mix thoroughly.
Tips
While any apple will be great in this salad, red skinned apples will add a nice contrast in colour.
Ingredients
- 1/2 cuppumpkin seeds
- 2 tbspmayonnaise
- 1/4 cupplain unsweetened yoghurt
- 1 tbsplemon juice
- 1medium fennel bulb, thinly sliced
- 2 cupssliced cabbage
- 1apple, thinly sliced
- 1/2 cupchopped parsley
Ingredients
- 1/2 cuppumpkin seeds
- 2 tbspmayonnaise
- 1/4 cupplain unsweetened yoghurt
- 1 tbsplemon juice
- 1medium fennel bulb, thinly sliced
- 2 cupssliced cabbage
- 1apple, thinly sliced
- 1/2 cupchopped parsley
Nutrition Facts
Per serve
- Energy665kJ
- Total Fat11.0g
- Saturated Fat2.2g
- Total Carbohydrate9.2g
- Sugars6.1g
- Dietary Fibre2.6g
- Sodium75mg
- Protein6.1g
Method
- In a dry frying pan, toast the pumpkin seeds over a medium heat until they have swelled and browned slightly
- Remove from the pan and allow to cool
- Mix the mayonnaise, yoghurt and lemon juice to make the dressing
- Mix the fennel, cabbage, apple, parsley and pumpkin seeds then add the dressing and mix thoroughly.
Tips
While any apple will be great in this salad, red skinned apples will add a nice contrast in colour.
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