Light and creamy napa coleslaw

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15 min


8 Servings

* PLUS Refrigeration Time: 120 minutes
Light and creamy napa coleslaw

© Royalty-Free/Masterfile

If you've always thought coleslaw was ho-hum, wait until you try it with sweet apple and crisp fennel. The unexpected flavour combo is completely addictive.


  • 2 apples , preferably Granny Smith
  • 2 lemons
  • 2-Jan napa cabbage , or 1/4 red cabbage, shredded
  • 2 colourful bell peppers , or 1/2 fennel bulb
  • 1 cup mayonnaise
  • 1/2 cup plain yogurt , or sour cream
  • 1 tbsp celery seeds
  • 1/4 tsp salt


  • Core unpeeled apples, then julienne. Place in a large bowl. Add a squeeze of lemon juice and toss to coat. Thinly shred cabbage with a sharp knife and slice peppers. Add to apples. If using fennel, remove fronds and set aside. Cut out and discard fennel core. Place cut-side down on a chopping board, then thinly slice. Add to apple mixture.
  • For dressing, squeeze ¼ cup (50 mL) of juice from lemons into a small bowl. Stir in mayonnaise, yogourt, celery seeds and salt until evenly mixed. Drizzle over salad and toss until evenly coated. Cover and refrigerate until cold, at least 2 hours. Will keep well overnight. If using fennel, top salad with fronds just before serving.

Nutrition (per serving)

  • Calories
  • 152,
  • Protein
  • 2 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 11 g,
  • Fibre
  • 2 g,
  • Sodium
  • 290 mg.