Fennel & Red Cabbage Slaw with Pear 

Serves 8-10 

“Just bring a salad.”  When the BBQ season approaches it’s always a relief to have a few trusty crowd-pleaser salads and this slaw won’t disappoint.  A flurry of colour,  where the crunch of red cabbage and aniseed notes of fennel are tempered by the simple sweetness of a pear. This is one of my own favourites…

  • 1 small shallot, finely chopped 
  • 1 firm pear, cored and finely diced 
  • Juice of a lemon 
  • 1 bulb fennel 
  • 1 beet 
  • ½ red cabbage 
  • Small bunch chervil, chopped 
  • Sea salt & freshly milled pepper 
  • 2-3tbsp olive oil 

 

 Soak the chopped shallot and diced pear in the lemon juice. Coarsely grate the fennel and beet; a food processor is ideal for this. Shred the cabbage, tossing together with the fennel, beet and cabbage in a large mixing bowl. Add the shallot, pear and lemon juice followed by the chervil, seasoning and olive oil then toss again, making sure that the vegetables and dressing are evenly mixed.