Spring Slaw – A Cut Above The Rest – Fennel, Carrot, Radish & Apple

Fennel, Carrot, Radish & Apple Spring Slaw

Salads, Sides, Spring | 13th March 2018 | By

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.

Spring Slaw - Fennel, Carrot, Radish & Apple

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 be harvested until early spring.

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 prefer the flavours of the ingredients I use 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.

Spring Slaw - Fennel, Carrot, Radish & Apple

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 is 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.

Spring Slaw – The Recipe

Spring Slaw
Prep Time
15 mins
Total Time
15 mins
A quick and easy side dish consisting mostly of fennel, carrot, radishes and apple. It makes a delicious and lively accompaniment to any number of meals.
Course: Side Dish
Servings: 4 people
Author: Choclette @ Tin and Thyme
  • 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
  1. In a large bowl, mix the mayonnaise, yoghurt, mustard and pepper together with a metal spoon.
  2. Add the prepared fruit and veg and stir until everything's just combined.
  3. Can be eaten immediately or kept in a covered container in the fridge for 2-3 days.
Recipe Notes

If you like your vegetables well covered, just add an extra tbsp of mayonnaise and ½ a tbsp of yoghurt.


I’m sharing my spring slaw recipe with #CookBlogShare at Hijacked by Twins.

Other slaw recipes you might like

Spring Slaw. PIN IT.

Spring Slaw - Fennel, Carrot, Radish & Apple


  1. Leave a Reply

    Jacqui Bellefontaine
    13th March 2018

    oh yum, why haven’t I thought of adding fennel to coleslaw? I must try this.

  2. Leave a Reply

    Corina Blum
    13th March 2018

    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.

    • Leave a Reply

      13th March 2018

      Yes, I agree Corina. It makes them a lot lighter than with just mayonnaise and more digestible too.

  3. Leave a Reply

    Galina Varese
    13th March 2018

    Beautiful slaw! I love both raw and cooked fennel, and I think I even pickled it once, which was pretty good.

  4. Leave a Reply

    13th March 2018

    This looks amazing, I love the ingredients you have used so fresh and crunchy, I’ll definitely be making this.

    • Leave a Reply

      14th March 2018

      Thanks Janice. It’s a really good one. We both had large helpings two nights running – then it was gone!

  5. Leave a Reply

    Camilla Hawkins
    14th March 2018

    Loving your spring slaw combo of veggies and apple, must try it! Thanks for linking to my Coleslaw:-)

    • Leave a Reply

      14th March 2018

      Thanks Camila. Adding apple helps to give a bit of contrast to the flavours.

  6. Leave a Reply

    johanna @ green gourmet giraffe
    14th March 2018

    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.

    • Leave a Reply

      14th March 2018

      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.

  7. Leave a Reply

    Kavita Favelle
    14th March 2018

    Love the look of this slaw, a great way to celebrate the spring and enjoy some colour and crunch!

    • Leave a Reply

      14th March 2018

      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.

  8. Leave a Reply

    14th March 2018

    I love a nice seasonal slaw and we have been eating a lot of winter slaw. I will have to try your spring version

    • Leave a Reply

      15th March 2018

      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.

  9. Leave a Reply

    Kirsty Hijacked By Twins
    18th March 2018

    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

    • Leave a Reply

      19th March 2018

      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.

  10. Leave a Reply

    Kate - Gluten Free Alchemist
    24th March 2018

    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

    • Leave a Reply

      26th March 2018

      Haha, I’m a great believer in just serving food on the plate – usually less questions that way.

  11. Leave a Reply

    Katie Millard
    17th July 2018

    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.

    • Leave a Reply

      18th July 2018

      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.

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