We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
The dressed slaw will keep for a day in the fridge before going too soggy.
Put the fennel and cabbage into a large bowl. Add the lemon juice and mix through.
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.
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.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our