This crunchy apple coleslaw is perfect for summer. Whip up a bowl for a family barbecue, for topping burgers or as part of a salad lunch. This recipe is vegan and leftovers will keep in the fridge for up to four days.
Recipe by Oyster and Pearl
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Ingredients (serves 8)

For the coleslaw:
½ cabbage
1 bulb of fennel
1 small beetroot
1 stick celery
3 small carrots
1 JAZZ™ Apple
20g flat leaf parsley
1 tbsp apple cider vinegar
2 tbsp lemon juice
For the Tahini dressing:
125ml light tahini
3 tbsp light soy sauce
1 clove garlic, grated or crushed
1 tbsp apple cider vinegar
3 tbsp lemon juice


  • Prepare the vegetables and JAZZ™ Apple by chopping them into small pieces using a grater, mandolin, food processor or by hand with a knife.
  • Chop the parsley by hand.
  • Toss everything together with the apple cider vinegar and lemon juice in a large bowl.
  • In a separate bowl, mix together all the dressing ingredients and whisk until smooth.
  • Combine the coleslaw ingredients with the tahini dressing, mixing well to coat.
  • Serve immediately, or store in the fridge for up to four days.