Fennel, Apple and Red Cabbage Slaw

Coleslaw doesn’t have to be unhealthy. It’s a great opportunity to pack it full of colourful vegetables. Where most people go wrong is the type of mayonnaise they use. Store bought mayonnaise contains refined vegetable oils, sugars and all sorts of processed ingredients. Choose a mayonnaise made from light olive oil, macadamia oil or avocado oil. If you’re not able to find this than make your own batch, it’ll keep in the fridge for up to 6 weeks. Check out my recipe for home made mayonnaise here.

Happy sprouting, baking and cooking!

x Danielle

Fennel, Apple and Red Cabbage Slaw


2 apples

¼ red onion

2 small fennel bulbs

¼ red cabbage

1/3 cup currants

1/3 cup toasted almonds, chopped

8 tbs mayonnaise

1/2 tsp turmeric powder

1/2 tsp sea salt


The fastest way to make this is to use the slicing attachment on your food processor, that way you can simple put the apples, red onion, fennel and red cabbage all through in one go.

If you do not have a food processor then slice all of the vegetables and apples as thinly as possible. Add all of them to a large bowl along with the currants, chopped almonds, mayonnaise, turmeric powder and sea salt. Mix everything together well and store in the fridge until you want to serve it.


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