Quick fennel slaw

19 Oct 2021
Fennel slaw

This recipe was developed for us by north London based vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at www.vegandebastet.com. Follow him on instagram: @vegantantrem.


This recipe came about when we needed Coleslaw for our (vegan) family burger night. No cabbage? No problem! This fennel slaw is quick and easy to make, with minimal ingredients. It's a crunchy and tasty side dish and great in a sandwich. 




1 Head of Fennel

2 Tbsp Light Agave Syrup

2 Tbsp White Wine Vinegar

Large pinch of Salt

0.5 tsp Toasted Sesame Oil

1 tsp Sesame Seeds



Thinly slice the fennel and place in a bowl. I recommend a mandoline but this can be done with a sharp knife.

In a small jug, add the other ingredients and mix well until the salt is visibly diluted.

Taste and season with more salt if desired.

Add the pickling liquid to the fennel bowl and toss to coat.

Cover and place in the fridge for an hour ideally but a minimum of 15 minutes.

Serve with a sprinkle of lemon zest.

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