Fennel, Beet & Red Cabbage Slaw with Pear

A refreshing autumnal salad that’s delicious served with pork or a robust fish such as salmon or sea bass. 


Category:  Starters & Salads Vegetarian  - 


For 10 Serving(s)


  • 1 small shallot, finely chopped
  • 1 firm pear, cored and finely diced
  • Juice of a lemon
  • 1 bulb fennel
  • 1 beet
  • ½ red cabbage
  • Small bunch chervil, chopped
  • Sea salt & freshly milled pepper
  • 2-3tbsp olive oil

Fennel, Beet & Red Cabbage Slaw with Pear Directions

  1. Soak the chopped shallot and diced pear in the lemon juice. Coarsely grate the fennel and beet; a food processor is ideal for this. Shred the cabbage, tossing together with the fennel, beet and cabbage in a large mixing bowl. Add the shallot, pear and lemon juice followed by the chervil, seasoning and olive oil then toss again, making sure that the vegetables and dressing are evenly mixed.