Crunchy Apple and Fennel Coleslaw

Prep: 10 minutes

Cooking: None

Serves: 4


  • 2 pink lady apples
  • juice of 1 lemon
  • 5 cups Chinese cabbage, shredded
  • 50g snow pea sprouts
  • 1 Spanish onion, sliced
  • 1 bulb fennel, very thinly sliced


  • 2 Tblsp rice wine vinegar
  • 2 Tblsp maple syrup
  • 1 Tblsp soy sauce
  • 2 tsp sesame oil


  1. Cut the apples into wedges and dip in lemon juice to prevent discolouring. In a large bowl, toss together the apples, cabbage, sprouts, and onion.
  2. Whisk together the vinegar, maple syrup, soy and sesame oil.
  3. Place coleslaw into serving bowls. Pour dressing over salad and gently toss to coat evenly. Top with fennel.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Mar 18, 2018
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