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Crunchy silverbeet slaw

 Ready in: 20 minutes  6 portions


  • 1 bunch silverbeet, trimmed
  • 1 beetroot, peeled, cut into matchsticks
  • 1 granny smith apple, cut into matchsticks
  • 2 celery stalks, thinly sliced
  • 1/4 cup walnuts, toasted
  • 2 tablespoons pepitas, toasted
  • 1 teaspoon fennel seeds, roughly crushed
  • 1/4 cup cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons mustard
  • Pinch of sugar


Step 1
Thinly slice silverbeet leaves and stems.
Transfer to a large bowl.
Add beetroot, apple, celery, walnuts and pepitas.
Toss to combine.
Step 2
Place fennel seeds, vinegar, oil,
mustard and sugar in a screw-top jar.
Season with salt and pepper.
Secure lid.
Shake to combine.
Step 3
Drizzle dressing over salad.
Toss gently to combine.
Serve immediately.

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