Crunchy winter coleslaw

Crunchy winter coleslaw



  • 1 medium fennel bulb
  • 1/2 sugarloaf cabbage
  • 1 pink lady apple, halved and cored
  • 4 radishes, thinly sliced
  • 1/2 cup roasted hazlenuts, roughly chopped
  • 1 tsp dill leaves, roughly chopped


  • 1 tbsp sugar
  • 3 tbsp olive oil
  • 2 tbsp cider vinegar
  • 1 tbsp Dijon mustard
  • squeeze of lemon juice



Trim the fennel; then using your food processor’s slicer attachment or a sharp knife, slice finely. Do the same for the cabbage and (unpeeled) apple.

Place fennel, cabbage, apple and radish in a bowl and set aside while preparing the dressing.

To make dressing: Place sugar, olive oil and vinegar in a small saucepan over medium heat and stir to dissolve the sugar. Let it bubble for a few minutes before removing from heat and stirring through the mustard.

Pour over coleslaw and mix well. Sprinkle with the hazlenuts and dill leaves, if desired, and serve.


  • I love a good coleslaw. Fresh, crunchy and delicious, to me it’s by far the best thing to serve next to pretty much any winter comfort food.
  • This recipe was created by Sophie Hansen

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