We created a vegetable garden in our back yard about two years ago and one if the first things we planted was curly kale. For the first six months it grew beautifully and I blended it into many a smoothie, and made numerous batches of kale chips. My all time favourite recipe being these smokey BBQ kale chips.

However, as time went on more and more insects heard about our beautiful organic kale plants and all crowded in to make their home on them. We tried using natural bug sprays and deterrents but eventually there were so many bugs on them it became impossible to clean them off before eating. Sadly we had to pull them out and compost them.

Not discouraged by the bug situation we decided to plant a different type of kale this year to see how that faired and so far so good. Our new cavalo nero plants have grown beautifully, if a little crazily, and I can barely use them fast enough!

Kale chips are the first thing I always think to make, but they do take some time dehydrating and often I can’t spare our oven long enough (still haven’t got round to getting that dehydrator).

So my next favourite thing to make with kale is a super food slaw. All you need is a couple of colourful root vegetables that can easily be sliced or grated, some nuts or seeds for some a bit of crunch and a dressing to bring it altogether. I’ve already posted two kale slaw recipes; smoke and fire slaw with coconut, lime and ginger and kale and beetroot slaw with spicy chilli and ginger dressing, which you guys seem to love, so I figure you can never too many variations!

This fennel and beetroot version has a beautiful crunch and mild aniseed flavour from the fennel which combines perfectly with the sweet beetroot and spicy turmeric ginger dressing.

This super slaw is packed with nutrients, phytonutrients, antioxidants and fibre thanks to the kale, beetroot and fennel. Turmeric and ginger provide beautiful anti-inflammatory properties (be sure to include the black pepper as it’s piperine content ensures the active ingredient in turmeric, curcumin, is more efficiently absorbed). Parsley provides powerful alkalising properties that fight acidosis in the body (the state where disease can occur) and mint is very calming and soothing for the digestion.

Lastly a sprinkle hazelnut dukkah adds a lovely crunch and is a source of protein by way of nuts and seeds, so you can eat this slaw simply on it’s own or as a beautiful accompaniment. Enjoy!



If you make this superfood slaw I’d love to hear what you think!
Leave a message in the comments below, and if you share it on social media be sure to tag me
@swoon.food or #swoonfood so I can come and admire it.


Fennel, Kale and Beetroot Slaw with Hazelnut Dukkah and Ginger Turmeric Dressing


Fennel, Kale and Beetroot Slaw with Hazelnut Dukkah and Ginger Turmeric Dressing

Serves: 4
Prep time: 30 minutes  

8 stems kale (curly or cavalo nero)
1 beetroot
1 large bulb fennel
1 handful parsley
1 handful mint

3 Tbsp raw apple cider vinegar
3 Tbsp extra virgin olive, hemp, macadamia or avocado oil
3 Tbsp water
1 tsp raw honey
1 clove garlic
2cm piece ginger
1 tsp ground turmeric
1/4 tsp pink Himalayan salt
1/4 tsp ground black pepper
pinch cayenne pepper

1 cup hazelnuts
1/2 cup sunflower seeds
1 Tbsp black sesame seeds
1 Tbsp white sesame seeds
1 Tbsp fennel seeds
1 Tbsp coriander seeds
1/2 tsp pink Himalayan salt

Wash the cavalo nero well and use a sharp knife to remove the thick central stems. Roll the leaves up into a bundle and finely slice into strips, then transfer to a large mixing bowl.
Peel and grate the beetroot and add to the bowl.
Wash the fennel and use a sharp knife or mandolin to finely slice. Add to the bowl.
Lastly rinse the parsley and mint, discard the stems and add the leaves to the bowl.
Toss all the ingredients together until evenly combined.

To make the dressing place all the ingredients into a high speed blender or food processor and blend until smooth. Add as much of the dressing as you like to the slaw and toss to combine. Any leftover dressing can be stored in the fridge for up to 5 days.

To make the dukkah, place the hazelnuts into a 160ºC oven and roast until they just start to change colour – approximately 10 minutes. Remove from the oven, allow to cool then gently rib the skins off and roughly chop.
Place the seeds in a dry fry pan over medium heat and shake around the pan until you begin to smell the spices – this should only take a minute or two. Remove the seeds from the pan and combine with the pink salt and chopped hazelnuts. Sprinkle over the slaw and store any leftovers in an airtight jar at room temperature. The dukkah will keep for months.


Fennel, Kale and Beetroot Slaw with Hazelnut Dukkah and Ginger Turmeric Dressing


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