Cabbage Apple & Fennel Slaw With Orange Dressing & Hazelnuts

Crispy and citrusy, this cabbage apple and fennel slaw is the perfect side salad to serve any time of the year. It’s great at barbecues and summer picnics, as a side dish with baked chicken or fish at home, or in a lunchbox with some added protein. You can make all the elements for this salad ahead of time and assemble it just before serving for extra freshness.

This cabbage, fennel and apple slaw salad is inspired by a green bean salad from Ottolenghi’s restaurant. I loved the orange dressing and hazelnuts with the green veggies, and I wanted to try making something similar at home.

I had some lovely Savoy cabbage, which I thought would pair nicely with crunchy fennel and apple. The whole ensemble worked really well, so I thought I’d share the recipe with you guys.

We had this salad with some grilled chicken sausages but it would make a perfect side dish with any protein of choice. If you want a lighter meal, then simply enjoy it as is on its own.

Tips For Making Cabbage Apple Slaw

You can use any type of shredded cabbage: white, red, Savoy, Napa/Chinese, Brussels sprouts or even chopped-up kale.

Savoy cabbage, Brussels sprouts and kale are quite hardy, so I recommend massaging the leaves with a little sea salt and lemon juice before combining with the rest of the ingredients. This will soften the fibres of the leaves slightly.

I used a little sesame oil to give the dressing a slight toasted, nutty flavour but if you can get your hands on some hazelnut oil, that would be even better.

As for hazelnuts, you can get already toasted nuts or toast the raw ones in the 200 C / 400 C oven for 3-5 minutes, until golden brown. I think toasted nuts have much more flavour. Almonds would also work well in this salad.

More Gorgeous Salads Here:

Save Cabbage Apple Slaw to Pinterest