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Pistachio & Fennel Slaw by The Doctor's Kitchen


10 minutes

This recipe is from Dr Rupy Aujla's cookbook The Doctor's Kitchen: Supercharge Your Health with 100 Delicious Everyday Recipe. Rupy says: "The main ingredient in most slaws is the humble yet phenomenal cabbage. Cheap and widely available, it is one of the most potent vegetables known to us, and it tastes fantastic with toasted fennel and lashings of extra-virgin olive oil. I like to serve this with meat or fish, or on its own with a dollop of Greek yoghurt and some toasted seeds."

7 Farmdrop products in this recipe


Here's how you do it

  1. Combine the cabbage, rocket, parsley, fennel seeds and pistachios in a bowl with the oil and season well with salt and pepper. Scatter over the chilli flakes.
  2. Combine the yoghurt and lemon juice and zest, then pour it over the top, along with the nutmeg (if you wish). Stir the yoghurt through the slaw if you like a creamy coleslaw texture, and serve.


  • 1 red cabbage, finely sliced
  • 300g rocket, finely chopped
  • 100g parsley, leaves and stalks finely chopped
  • 4 tsp fennel seeds, toasted
  • 160g pistachios, shelled, toasted and lightly crushed
  • 12 tsbp extra-virgin olive oil (larder)
  • 4 tsp dried chilli flakes (larder)
  • 180g full-fat strained yoghurt
  • juice and grated zest of 2 lemons
  • 1 tsp freshly grated or ground nutmeg (optional)
  • salt and pepper (larder)

Suitable for

  • Vegetarians
  • Gluten free

What’s in this recipe

Langridge Organic

Organic Large Red Cabbage

1 Head (~950)


Langridge Organic

Organic Flat Leaf Parsley

1 Punnet (20g)



Langridge Organic

Organic Rocket

1 Bag (100g)




Fennel Seeds

1 Box (50g)



Pistachios - Raw & Shelled

1 Bag (125g)


The Dorset Dairy Company

Dorset Strained Yoghurt (Greek Style)