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Fennel, pear and apple slaw with buttermilk dressing


Serves: 6
timePrep time: 20 mins
timeTotal time:
Fennel, pear and apple slaw with buttermilk dressing
Recipe photograph by Dan Jones

Fennel, pear and apple slaw with buttermilk dressing

This fruity coleslaw recipe from The Hang Fire Barbecue girls is the perfect side dish to any barbecued meat

Serves: 6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
81Kcal
Fat
4gr
Carbs
8gr
Sugars
8gr
Fibre
3gr
Protein
1gr
Salt
0gr

The Hang Fire Barbecue Girls

The Hang Fire Barbecue Girls

Four years ago, Samantha Evans (left) & Shauna Guinn (right) went on a six-month road trip across America to fuel their enthusiasm for US-style barbecuing. Now, they have their own restaurant, the Hang Fire Southern Kitchen in Barry, Wales, and a cookbook The Hang Fire Cookbook: Recipes & Adventures in American BBQ (Quadrille, £20).
See more of The Hang Fire Barbecue Girls’s recipes
The Hang Fire Barbecue Girls

The Hang Fire Barbecue Girls

Four years ago, Samantha Evans (left) & Shauna Guinn (right) went on a six-month road trip across America to fuel their enthusiasm for US-style barbecuing. Now, they have their own restaurant, the Hang Fire Southern Kitchen in Barry, Wales, and a cookbook The Hang Fire Cookbook: Recipes & Adventures in American BBQ (Quadrille, £20).
See more of The Hang Fire Barbecue Girls’s recipes

Ingredients

  • 2 small or 1 large fennel bulb, finely sliced
  • 200g white cabbage (about 1⁄4 of a standard-sized cabbage), finely sliced
  • 1 tbsp lemon juice
  • 1 green apple, such as Granny Smith
  • 1 slightly under-ripe pear
  • 2 dill sprigs, stalks discarded and fronds chopped
  • 1⁄2 x 25g pack chives
For the dressing
  • 2 tbsp mayonnaise
  • 1 tbsp buttermilk
  • 1 tsp caster sugar
  • 1 tsp finely grated lemon zest

Step by step

Get ahead

The dressed slaw will keep for a day in the fridge before going too soggy. 

  1. Put the fennel and cabbage into a large bowl. Add the lemon juice and mix through.

  2. Peel and core the apple and pear, slice them into matchsticks and add to the vegetables. Mix well to coat in the lemon juice, so that they don’t turn brown.

  3. In a small bowl, mix the ingredients for the dressing and add to the slaw. Scatter over the chopped dill and snip in the chives. Season and stir, then chill the slaw for at least 15 minutes to allow the flavours to develop before serving.

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