This delicious & quick slaw or remoulade is a prebiotic recipe fennel & apple shreds, tossed in a creamy mustard lemon dressing, with greek yogurt for an extra probiotic boost.
Toasted pumpkin seeds add a satisfying crunch as well as extra fibre.
Serve with flaked hot smoked mackerel or trout for a light lunch or starter.
Choose a tangy, sweet sharp apple to stand up to the robust mustard remoulade dressing.
I used a pink lady apple as the pinky red skin looks and tastes delicious and keeping the skin on adds extra fibre to the dish.
Kids love this recipe.
Prebiotic : fennel, apple
Probiotic : greek yogurt
High Fibre : pumpkin seeds
PREBIOTIC RECIPE FENNEL APPLE SLAW WITH TOASTED PUMPKIN SEEDS & PROBIOTIC GREEK YOGURT AND LEMON DRESSING
Yield 2-4 helpings
- 1 fennel bulb (max 250g)
- 1 large red apple (I used a pink lady. Make sure it’s crisp, flavourful & sweet-sharp.)
- ½ lemon, juiced
- 3 tbsp greek yogurt (full fat)
- 3 tbsp mayonnaise (full fat)
- 2 tbsp dijon mustard (smooth)
- 5g chives, snipped into 2mm lengths
- 1/4 tsp table salt & freshly ground black pepper
- To serve
- ¼ cup pumpkin seeds, toasted
- Delicious with smoked mackerel or trout
- A handful of rocket leaves
Mix the dressing ingredients together in a large bowl.
Grate the fennel bulb & apple into thin shreds (this is best done in a food processor or on the thin grater of a mandoline). The shreds should be no thicker than matchsticks.
Toss the fennel & apple shreds in the dressing straight away, to stop them discolouring & fold through thoroughly.
Taste & add more salt if needed.
Sprinkle the pumpkin seeds over the slaw.
Serve on a bed of rocket leaves and flake the smoked fish (if using) into bite size pieces on top of the slaw. Sprinkle the crunchy toasted pumpkin seeds over the top.
Courses salad / side dish / light lunch / starter
Cuisine high fibre / prebiotic / probiotic