Spring Slaw: Fennel, Carrot, Radish & Apple
A quick and easy side dish consisting mostly of fennel, carrot, radishes and apple. This spring slaw recipe makes a delicious and lively accompaniment to any number of meals. It’s a cut above the rest.
It didn’t feel anything like spring on the 1st March when the Beast from the East was visiting, but things have calmed down a lot since then. The birds are singing, I’ve seen bees buzzing and daffodils are standing up to attention. As the sap is rising, what could be better than a bit of spring slaw to celebrate the event? Oh, it’s also a nice way to get you on track for a health-giving ten-a-day.
Radishes
Radishes are one of the first spring crops ready for harvest in the UK. They’re quick to grow and can be sown as early as February in a sheltered spot with a little protection. As they only take about four weeks to grow, they can be ready for a March harvest. Yum.
French breakfast radishes are my personal favourite. They have a mild peppery taste and are nice and crunchy. I also find them easier to prepare as they are straight, as opposed to the classic round cherry radishes more commonly found on our shores.
Florence Fennel
I found that bulb fennel, also known as Florence fennel and finocchio in Italy, is delicious eaten raw when I made this fennel salad last year. Up to that point, I’d always cooked it. Florence fennel has a mild liquorice flavour and a crunchy texture. In the UK we need some summer warmth to grow it, but in its home environment of Italy, it can over-winter and is harvested until early spring.
For a cooked version, take a look at this recipe for marinated tempeh with roasted grapes and fennel.
Spring Slaw
My spring slaw is a lighter version of the classic coleslaw that we all know and love. It doesn’t contain any cabbage, so it’s a bit easier on the digestion. It’s also not smothered in mayonnaise. I do like a mayonnaise slaw. But in this recipe I prefer the flavours of the ingredients to be the stars of the show.
I reckon less is more when it comes to the creamy stuff. I’m also a fan of adding a little yoghurt to the mix; this lightens things up and provides a delectable hint of sourness.
As an alternative to the dressing I’ve given in the recipe, why not try my creamy wild garlic dressing instead? It’s perfect during the short wild garlic season.
A bit of colour in food is a wonderful thing. This slaw with its orange carrots, red skinned apple, pink radishes and green spring onions makes for a particularly colourful side dish.
There are plenty of contrasting flavours too. The aniseedy fennel works particulary well with the sweet apple and peppery radishes. My spring slaw is simple to make and very quick to prepare if you’re in a hurry, especially if you have a food processor. It’s just a simple process of grating, chopping and mixing.
Spring into action with this fresh colourful and lively side. Serve it alongside: jacket potatoes, sweetcorn fritters, falafel, tortilla, burgers – I could go on. What I’m trying to say, is that it makes an excellent accompaniment to any number of dishes.
Other Slaw Recipes You Might Like
- Asian slaw via Fuss Free Flavours
- Brussel sprout slaw via Tin and Thyme
- Coleslaw via Fab Food 4 All
- Kohlrabi carrot slaw via Tin and Thyme
- Smoky paprika coleslaw via Kavey Eats
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this simple spring slaw, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more salad recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Spring Slaw. PIN IT.
Spring Slaw – The Recipe
Spring Slaw
Ingredients
- 1 bulb fennel trimmed and either grated or very finely sliced
- 1 large carrot or 4 young new season carrots – scrubbed & grated
- 1 red-skinned apple cored & grated
- 8 French radishes sliced
- 2 spring onions (scallions) sliced
- 3 tbsp mayonnaise
- 1 tbsp natural yoghurt
- 1 tsp English mustard
- good grinding of black pepper
Instructions
- In a large bowl, mix the mayonnaise, yoghurt, mustard and pepper together with a metal spoon.3 tbsp mayonnaise, 1 tbsp natural yoghurt, 1 tsp English mustard, good grinding of black pepper
- Add the prepared fruit and veg and stir until everything’s just combined.1 bulb fennel, 1 large carrot, 1 red-skinned apple, 8 French radishes, 2 spring onions (scallions)
- Can be eaten immediately or kept in a covered container in the fridge for 2-3 days.
Notes
Nutrition Estimate
Sharing
I’m sharing my spring slaw recipe with #CookBlogShare at Hijacked by Twins.
Looks divine another suggestion which I love is half fat creme fraiche with mayo (half and half). For a sweet version instead of cream I do half fat creme fraiche and yog (half and half) with a few dashes of vanilla mixed in on rasps and strawbs. much nicer than cream.
Great suggestions Katie. I always do half yoghurt and half cream for desserts, but I like your idea of using creme fraiche instead of cream. I also use half yoghurt and half mayo for slaw or potato salad type recipes.
This is a great recipe Choclette. I love that you have subbed the mayo for something lighter and I am tempted by the Fennel (although Mr GF is not a huge fan, I am sure he wouldn’t refuse if it was on his plate…. he he). x
Haha, I’m a great believer in just serving food on the plate – usually less questions that way.
We love fennel and I am always looking for new ways to use it. This slaw looks and sounds delicious, I will be trying this one. Thank you for sharing with #CookBlogShare x
Thanks Kirsty. Now it’s all gone wintry again, it seems a bit less appealing, but as soon as Spring reappears I shall be making some more.
I’m a big fan of slaw but I definitely prefer mine without cabbage so this looks right up my street. It’s so pretty too!
Thanks Anna. I like a cabbage slaw, but it’s nice to try something different from time to time and this one is definitely not as tough.
I love a nice seasonal slaw and we have been eating a lot of winter slaw. I will have to try your spring version
Any sort of slaw is good, but it’s nice to ring the changes.
Love the look of this slaw, a great way to celebrate the spring and enjoy some colour and crunch!
Thanks Kavey. My thoughts entirely. Sadly, I’ve run out of fennel or I’d be heading off to the kitchen to make some more.
I’ve been into coleslaw all summer but it is starting to cool so am eating a bit less salads – but this sounds lovely – I don’t eat radishes and keep telling myself I must make an effort to buy them as I have had them a few times and enjoyed them.
I know what you mean. They’re not something I think to buy very often. I try to grow my own every year, but unless we have a dry spring, the slugs attack them and make them look less than pretty.
Loving your spring slaw combo of veggies and apple, must try it! Thanks for linking to my Coleslaw:-)
Thanks Camila. Adding apple helps to give a bit of contrast to the flavours.
This looks amazing, I love the ingredients you have used so fresh and crunchy, I’ll definitely be making this.
Thanks Janice. It’s a really good one. We both had large helpings two nights running – then it was gone!
Beautiful slaw! I love both raw and cooked fennel, and I think I even pickled it once, which was pretty good.
Ooh pickled fennel Galina. No there’s a thing 🙂
Looks really delicious and I love the use of fennel in slaw!
I now prefer fennel in salads to it being cooked.
This looks delicious! I’m a big fan of slaws with yoghurt in rather than too much mayonnaise and I do like the sound of the fennel in this one.
Yes, I agree Corina. It makes them a lot lighter than with just mayonnaise and more digestible too.
oh yum, why haven’t I thought of adding fennel to coleslaw? I must try this.
You must indeed Jacqui. Fennel makes for a lovely slaw.