Crisp Fennel & Apple Slaw w/ Kawakawa Mustard & Apple Cider Dressing

A great slaw is light and crisp with a dressing that’s tangy enough to cut through the richness of grilled and smoked meats. The addition of fennel and apples make this slaw particularly appropriate to serve alongside pork. Personally, I love it paired with fresh grilled fish.

Serves 8 30 minutes


Step 1: Assemble the salad

In a large bowl, combine the cabbage, fennel, onion, and apple. Season with the salt and toss to combine. (The cabbage may need more salt, so taste as you go.)

Step 2: Dress the salad

In a small bowl or jar, whisk together the vinegar, mustard, oil, lime juice, honey, celery seed and pepper. Taste, and sweeten with more honey, if desired, and season with a small pinch of salt. Slowly pour the vinaigrette over the slaw ingredients, using just enough to lightly coat all the cabbage. (You may have some left over.) Toss the slaw to evenly distribute the vinaigrette, then fold in the cilantro.

Step 3: Garnish & serve

Sprinkle with reserved fennel fronds to garnish

The slaw can be served right away but is best after about 15 minutes of rest. The cabbage and onions will absorb the flavour of the dressing the longer the slaw sits.


1/2 green cabbage, shredded (about 5 cups)

1 small fennel bulb, thinly shaved (about 1 cup), reserve the fronds for garnish

1 small red onion, thinly sliced (about 3/4 cup)

1 tart-crisp apple, such as Granny Smith, peeled, cored and cut finely

1 teaspoon sea salt, plus more to taste

1/4 cup Artisan Vinegar apple cider vinegar

1/4 cup neutral oil, such as canola

Juice of 1 lime (about 2 tablespoons)

2 teaspoons Artisan Vinegar kawakawa mustard

2 teaspoons honey, or more to taste

1 teaspoon Mrs Roger’s celery seeds

1/2 teaspoon freshly cracked black pepper

1/2 cup loosely packed chopped fresh coriander, mint, or basil

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