Peanut satay slaw with apple + fennel
I'm a sucker for a good slaw - the quintessential side for summer BBQs, piling into burgers, tacos or bao, or even as a quick lunch-time fix - its versatility is endless! This recipe is becoming by go-to slaw as it smacks with big flavour (it's not just your classic mayo and cabbage number). Sweet crunchy apple, bitter fragrant fennel, fresh peppery red cabbage, herbs galore, and a cracking peanut satay yoghurt dressing. Enjoy :)
Top Tip - always let your slaw chill out in the fridge for at least 15 minutes before serving, to give the flavours a chance to mingle and soften the cabbage a little to remove some of its brashness.
hands-on time
15 minutes
40 minutes
total time
serves
6-8 as a side
Ingredients
1 fennel bulb, including fronds
¼ medium-large red cabbage, finely shredded
2 medium green apples, halved, cored, sliced thinly and cut into matchsticks
juice of 1 lemon
100g unsweetened Greek-style coconut yoghurt
3 tbsp crunchy peanut butter
1 clove garlic, finely grated
1 tbsp maple syrup
1 tbsp gluten-free light soy sauce
¼ tsp ground chipotle
¼ tsp sea salt
¼ tsp cracked black pepper
1 large handful coriander leaves, plus extra to serve
1 large handful mint leaves, finely chopped, plus extra to serve
1 large handful roasted peanuts, roughly chopped, to serve
Method
First prepare the fennel. Remove the fennel fronds from the fennel bulb and set aside - you will use these later to garnish. Slice the bottom off the fennel bulb and using a mandoline, shave the fennel from the bottom to the top into very thin 1-2mm slices. Place the shaved fennel in a large bowl.
For the slaw, to the sliced fennel add the shredded cabbage and apple matchsticks. Squeeze in the lemon juice and toss to coat. Refrigerate for 15 minutes to allow the lemon to soften things a little. In a separate bowl, whisk together the yoghurt, peanut butter, garlic, vinegar, maple syrup, soy sauce, ground chipotle, salt and pepper. Pour the satay over the slaw and toss through to coat evenly. Refrigerate for 15 minutes.
To finish, add the coriander leaves and chopped mint to the slaw and toss through. Transfer the slaw to a large serving platter and sprinkle with the fennel fronds, extra coriander leaves, chopped mint and roasted peanuts.