May 1, 2015

Apple, fennel and cabbage slaw

It’s Friday and the tempting thought of take away for dinner is on my mind. However I mentioned on an earlier post that in Orange there seems to be a gap here. With a cornucopia of produce and outstanding ingredients as well as many delicious restaurant choices to dine in, the take out choices around town have taken a back seat. In my opinion there are only 1-2 exceptions to sub-standard take out food. In the two years we have lived here I still am yet to figure out why, as I am sure that there are many people like myself who love to cook and occasionally like a little bit of a break!

So my half way point is to take advantage of my fabulous local butcher M&J’s Butchery who have so many options loaded with flavour that are pre-prepared like their pulled pork in the most delicious sauce and spices which requires a short time in the oven. They come cryovac packed so it can sit for quite a while in your fridge waiting for that day when you would like a convenient dinner night.

My craving? Soft shell tacos with pulled pork, guacamole and my apple, fennel and cabbage slaw to bring it all together.

Lately, many friends have asked for the recipe and I have just realised I have not ever posted it up here. It is a real crowd-pleaser as it is easy to make and complements crumbed fish, chicken, roast or pulled pork.

You also might be wondering why I am posting a few apple recipes lately? This is the season where Orange, NSW is overflowing with apples and with the annual apple festival approaching from 8-10 May there is so much inspiration to use, cook and eat as many as possible.

With their antioxidant power the highest amongst fruits, it’s no wonder that the saying prevails “An apple a day keeps the doctor away”. Fennel plays a great role in cardiovascular and colon health too with good sources of fibre, folate and potassium. It’s crunchy and refreshing and to be honest I am becoming a little obsessed with fennel trying to add it anything I am eating these days. Include a cruciferous vegetable like cabbage (using red will increase nutritional benefits) into the mix and you have a formidable salad.

Apple, fennel and cabbage slaw

Apple, fennel and cabbage

Serves 8 (25 minutes preparation)


Half head of cabbage – red or white, washed and finely shredded

2 fennel bulbs

3 apples (I like using a mix of pink lady, red gala or granny smith)

2 Tbsp tarragon finely chopped

2-3 Tbsp parsley – flat or curly finely chopped

3 Tbsp light sour-cream

3 Tbsp good quality mayonnaise

1 1/2 Tbsp Dijon mustard

3 Tbsp lemon juice

1-2 teaspoons salt

pepper to season


1. Combine sour cream, mayonnaise, mustard and 2 Tbsp lemon juice together in a bowl.

2. In a large stainless steel bowl, add cabbage and with a wooden spoon mix in the dressing to help mulch and massage the cabbage. Set aside.

3. Core and finely slice apples and pour remaining 1 Tbsp of lemon juice over them.

4. With the fennel, cut in half and remove solid core slicing finely. This is best done last as it will oxidize becoming brown if you prepare it earlier. (Alternatively, you could prepare in advance and sit in ice-cold water with some lemon in it).

5. Add tarragon, parsley, fennel and apple to cabbage and season with salt and pepper to taste.

Apple, fennel and cabbage slaw



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