Autumn rainbow slaw with fennel and apple

Jacqueline Alwill

Brown Paper Nutrition

The perfect seasonal slaw to take along to a bbq or cosy indoor catch up with friends and family. Love this recipe teamed with grilled fish such as barramundi or snapper. Grilled chicken also works well and for pure vego add a juicy handful (about 1 cup) of cooked chickpeas or butterbeans to your serve.

A few quick tips: Use your choice of veges and fruits in the slaw based on what’s in season and available to you, for examples:

  • swap red apple for green apple
  • fennel for zucchini
  • snow peas for sugar snaps
  • red cabbage for green cabbage
  • use any fresh herbs you like in this recipe


Gluten free : Vegetarian

Prep time: 15 minutes
Serves 4

2 green onions, thinly sliced
1 small red apple, cut into matchsticks
1 large carrot, peeled, shredded
1 small fennel bulb, thinly sliced, fronds reserved
120g snow peas, thinly sliced
2 cups finely shredded red cabbage
1 stalk kale, trimmed, stems removed, finely shredded
2 tbsp mint leaves, finely chopped +extra sprigs, to serve
2 tbsp coriander leaves, finely chopped

¼ cup pepitas, toasted, to serve


1/3 cup natural unsweetened yoghurt
2 tbsp tahini
Zest and juice of 1 lemon +extra wedges, to serve

In a large bowl place onion, apple, carrot, fennel, snow peas, cabbage, kale, mint and coriander. Season and toss well. In a small bowl combine yogurt, tahini, lemon zest and juice and remaining mint. Season and stir well, adding a little water if necessary to achieve desired consistency. Drizzle slaw with dressing, toss gently to coat and serve sprinkled with pepitas
and extra mint and lemon wedges on the side.