Just because the summer’s over doesn’t mean salads have to be off the menu. This is one of my favourite salads. It’s crunchy, fresh and full of flavour. It’s also super healthy if you, like me, are looking for alternatives to winter stodge at this time of year.
The trick to making a really great slaw is to slice the vegetables really thinly. I mean so thin they are almost transparent. Fennel can be really tough, but thinly slicing it brings out its sweetness and much more tender to eat. A really sharp knife is what you need to use here. I have been loving these gorgeous knives made by Edge of Belgravia – a favourite of the Fabulous Baker Brothers. They make easy work of any tough vegetable and enable you to cut things really, really thinly.
Serves 4 as a side
For the slaw
1 bulb of fennel, very thinly sliced
2 medium carrots, peeled and grated
1 large eating apple, thinly sliced
1 tbsp freshly chopped mint
For the dressing
2 tbsp mayonnaise
1 tsp wholegrain mustard
Place the slaw ingredients (except the mint) into a bowl and stir together well.
Mix they mayonnaise and mustard together until smooth and well-combined.
Stir the dressing evenly through the slaw. Serve on a plate topped generously with fresh mint. Serve and enjoy immediately, as the fennel and apple will brown quickly.