Crisp winter slaw

Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves 2-3


This is a fresher, brighter alternative to the classic Christmas coleslaw. Crunchy red cabbage, fennel, apple and toasted nuts are finished off with a sprinkling of blue cheese. Perfect with cold meats or even a couple of sausages.

By Nigel Slater
From Nigel Slater’s Simple Cooking


  • ½ red cabbage
  • 1 bulb fennel
  • 1 stick celery
  • 1 (sharp) apple
  • 1 lemon, juiced
  • 8 walnuts
  • 1 tbsp red wine vinegar
  • pinch salt
  • 1 tbsp Dijon mustard
  • 1 tbsp groundnut oil
  • 1 tbsp walnut oil
  • 100g/3½oz Stilton


  1. Finely slice the red cabbage, fennel and celery and combine in a large salad bowl. Slice the apple into discs, lay onto a plate and squeeze a lemon over in order to stop it discolouring.
  2. Toast the walnuts in a dry frying pan for two minutes and set aside.
  3. For the dressing, take a separate bowl and to it add the red wine vinegar, a little salt, some Dijon mustard and both walnut and groundnut oil. Whisk them together.
  4. Now toss all the components together in a salad bowl. Crumble over large chunks of Stilton, trickle the dressing and serve with some of the green fronds from the fennel bulb.
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