Fennel pear & apple slaw with buttermilk dressing

Fennel pear & apple slaw with buttermilk dressing

By
From
The Hang Fire Cookbook
Serves
4

The is the type of ’slaw to make when you want something a little different. It is light and zesty and pairs really well with pork, poultry or fish dishes. We prefer to slice the vegetables for this ’slaw with a mandoline set to the largest blade (around 3mm).

Ingredients

Quantity Ingredient
1 green apple
1 slightly under-ripe pear
1 fennel bulb, finely sliced
150g white cabbage, finely sliced
1 tablespoon fresh lemon juice
small bunch chives
2 fresh dill sprigs, stalks discarded and leaves chopped
sea salt
freshly cracked black pepper, to taste

For the dressing

Quantity Ingredient
2 tablespoons mayonnaise
1 tablespoon buttermilk
1 teaspoon white sugar
1 teaspoon finely grated lemon zest

Method

  1. Peel and core the apple and pear, slice lengthways (use a mandoline if you have one) and cut into fine matchsticks. Put in a bowl with the fennel and cabbage and mix. Add the lemon juice and mix through (this will stop the fruit oxidising and going brown).
  2. In a small bowl, mix the ingredients for the dressing and add to the vegetables. Scatter over your chopped dill and snip the chives in and season. Stir, then chill in the fridge for 15 minutes to allow the flavours to come together.

'Slaw saver

  • The dressed ’slaws will keep for a day or so before going too soggy. If you want to get a couple more days from your ’slaws, keep the dressing and ’slaw veg separate and mix together as and when you need it. This way you can keep the veg for about three days. Though we would suggest adding a little citrus juice to the undressed veg to keep them from discolouring while they wait patiently to be consumed.
Tags:
barbecue
BBQ
Southern
America
Deep South
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