Fennel and Apple Shredded Vegetable Slaw with Butter Beans
French-inspired · crunchy_slaw · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 16
- Cook minutes
- 0
- Total minutes
- 16
Ingredients (7)
- 260 g fennel, washed and thinly shredded
- 220 g apple, washed, cored and thinly sliced
- 360 g canned butter beans, drained and rinsed
- 25 ml olive oil
- 3 g dried tarragon
- 20 ml lemon juice
- 2 g fine salt, adjust after tasting
Equipment
- chopping board
- clean serving bowl
- knife
- measuring jug
- mixing bowl
- salad servers
Method
1. Prepare
Prepare the fennel and apple as listed, and drain and rinse the canned butter beans.
Guide timing: 10 minutes
2. Shred
Pat the fennel and apple dry and put them in a large bowl.
Guide timing: 3 minutes
3. Combine
Fold in the canned butter beans, dried tarragon and olive oil.
Guide timing: 2 minutes
4. Dress and serve
Toss with the lemon juice and fine salt, leave for 3 minutes to soften slightly and taste. Serve straight away, or chill until needed.
Guide timing: 1 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Keep chilled at 5°C or colder until serving and refrigerate leftovers promptly.