Fennel, pear and apple slaw with buttermilk dressing
Serves: 6
Prep time: 20 mins Total time: 
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
Prep time: 20 mins Total time: 
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Nutritional information (per serving)
Calories
81Kcal
Fat
4gr
Carbs
8gr
Sugars
8gr
Fibre
3gr
Protein
1gr
Salt
0gr
Hang Fire BBQ
Welsh duo Shauna Guinn and Sam Evans, aka Hang Fire BBQ, started a barbecue pop-up in Cardiff 10 years ago and have since gone on to open a restaurant, pen a cookbook and become regulars on both TV and the food festival circuit
See more of Hang Fire BBQ’s recipes
Hang Fire BBQ
Welsh duo Shauna Guinn and Sam Evans, aka Hang Fire BBQ, started a barbecue pop-up in Cardiff 10 years ago and have since gone on to open a restaurant, pen a cookbook and become regulars on both TV and the food festival circuit
See more of Hang Fire BBQ’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.
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Put the fennel and cabbage into a large bowl. Add the lemon juice and mix through.
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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.
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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.
