A quick and easy side dish consisting mostly of fennel, carrot, radishes and apple. This spring slaw 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 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.
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.
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.
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 coleslaw via Searching for Spice
- Coleslaw via Fab Food 4 All
- Kohlrabi carrot slaw via Tin and Thyme
- Smoky paprika coleslaw via Kavey Eats
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Thanks for visiting Tin and Thyme. If you make this simple spring slaw, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Spring Slaw – The Recipe
- 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 - sliced
- 2 heaped tbsp mayonnaise
- 1 tbsp natural yoghurt
- 1 tsp English mustard
- grinding of black pepper
- In a large bowl, mix the mayonnaise, yoghurt, mustard and pepper together with a metal spoon.
- Add the prepared fruit and veg and stir until everything's just combined.
- Can be eaten immediately or kept in a covered container in the fridge for 2-3 days.
I’m sharing my spring slaw recipe with #CookBlogShare at Hijacked by Twins.