Apple, carrot and fennel coleslaw

Apple, carrot and fennel coleslaw

Discover these nourishing recipes that support digestive health and detoxification by Nutritionist and Chef, Christine Bailey (

A light lemon dressing coats this wonderfully refreshing salad. Perfect on its own or as an accompaniment to a main dish. Fennel contains essential oils, such as anethole, which are mildly diuretic, while apples are a great source of pectin and fibre to support digestion.

Serves 4

Preparation time: 20 minutes

Storage: Will keep in the fridge for two days


  • 1 fennel bulb
  • 2 apples
  • 2 carrots
  • 1 small red onion, finely chopped
  • 2tsp fresh thyme, chopped


  • 2tbsp lemon juice
  • 1tsp lemon zest
  • 2tsp yacon syrup
  • 4tbsp hemp or flaxseed oil
  • Handful of fresh mint leaves, chopped
  • Freshly ground black pepper


  • Using a food processor slicing attachment, mandolin or sharp serrated knife, cut the fennel, apple and carrot into thin julienne. Place in a large bowl and add the onion and thyme.
  • Whisk all the dressing ingredients together in a bowl. Just before serving, toss the salad with the dressing. Season with black pepper.
Comments are closed.