Fennel, Apple and Dill Slaw

Serves 4:

• 1 bulb of fennel, finely shredded
• 1/4 of a red cabbage, finely shredded
• 1 large sweet apple (or two smaller apples) cored and finely shredded
• a small bunch of fresh dill, chopped

For the dressing:

• 3-4 tablespoons of mayonnaise
• 1 heaped teaspoon of wholegrain mustard
• 1/2 a teaspoon (or more) of regular mustard
• a splash of red wine vinegar
• juice from a quarter of a lemon, or more to taste
• 1/4 of a teaspoon of caster sugar
• salt
• pepper

In a large bowl whisk all the dressing ingredients until well combined. Taste and adjust  the seasoning to your liking.

Add to the bowl the shredded fennel, cabbage, apple and the chopped dill. Toss and taste again.

You can make the slaw about 30 minutes before serving and keep it in the fridge until needed.