Recipe: Ruth Pretty’s Cabbage, Pear & Fennel Slaw

Cider vinegar, mustard and caraway punch up this simple, elegant slaw. 

Recipe: Ruth Pretty

Serves 6


2 pears, julienned
2 tablespoons lemon juice
3 cups finely sliced white cabbage
¼ red onion, finely diced
2 fennel bulbs, trimmed and finely sliced
3-4 large radishes, thinly sliced
¼ cup roughly chopped dill
3-4 tablespoons Cider Vinegar, Mustard & Caraway Dressing (see below)


Place pears into a salad bowl and drizzle with lemon juice. Toss to coat. Add the cabbage, red onion, fennel, radish and dill and toss together. Drizzle over the dressing just before serving and toss again to combine.

Cider Vinegar, Mustard & Caraway Dressing

This makes more than you’ll need, but it’s always handy to have a tasty dressing in the fridge.

Put 1 teaspoon celery seeds, 1 teaspoon lightly toasted caraway seeds, ¼ cup apple cider vinegar, 2 tablespoons runny honey, 2 tablespoons dijon mustard, 1 teaspoon flaky sea salt and a small pinch of freshly ground black pepper in a food processor. Whiz until combined.

Keep the motor running and slowly pour ¾ cup extra virgin olive oil through the feed tube until combined. Use immediately or refrigerate for up to one month. Makes about 330ml


If the dressing seems too thick after it’s been in the fridge, soften it with a quick burst in the microwave, then whisk to combine.

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NZ Life and Leisure This article first appeared in NZ Life & Leisure Magazine.
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