Apple and hazelnut slaw

Fruit salads are great all year round, but a little harder in winter. However more hearty in its flavours, this dish does the trick.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 6
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  • 1 free-range egg yolk
  • 1 teaspoon liquid honey, or to taste
  • 1 tablespoon sherry vinegar
  • 1 tablespoon dijon mustard
  • 1/3 cup vegetable oil (such as grapeseed oil, or try a very mild olive oil)
  • 2 teaspoon crème fraîche
  • 1/3 cup shelled hazelnuts
  • 2 crisp apples
  • 1 bulb fennel
  • juice 1 lemon
  • 1/4 red cabbage, thinly sliced
  • 1/4 white cabbage, thinly sliced
  • 3 stems flat-leaf parsley, roughly chopped
  • 1 tablespoon olive oil


Apple and hazelnut slaw
  • 1
    Preheat oven to 170°C fan forced.
  • 2
    In a bowl, whisk together the egg yolk, honey, vinegar and mustard with a pinch of salt. Still whisking, add the oil very slowly in a thin stream until the dressing is well combined and slightly thickened. Gently stir in the crème fraîche. Cover bowl and refrigerate until required.
  • 3
    Lightly roast hazelnuts on a lined tray in the oven until fragrant (about 10 minutes). Wrap the hot nuts in a clean tea towel and let them sit for 5 minutes. Vigorously rub the nuts against each other in the towel to remove most of the skins. Roughly chop skinned hazelnuts and set aside.
  • 4
    Thinly slice apples into fine discs on a mandoline or with a sharp knife, avoiding the core. Trim and thinly slice fennel bulb. Place apple and fennel in a large bowl and toss with the lemon juice to prevent browning. Add the thinly sliced cabbage and parsley.
  • 5
    Drizzle with olive oil, season lightly and toss slaw together. Sprinkle chopped hazelnuts over the top and serve with a good drizzle of crème fraîche dressing.


If you are able to buy ready-skinned hazelnuts for the slaw, roast the hazelnuts as directed but just omit the skinning instruction.

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