Silverbeet Slaw

  • 20min prep
  • 6min cook


  • 1 bunch silverbeet, trimmed

  • 1 beetroot, peeled, cut into matchsticks

  • 1 granny smith apple, cut into matchsticks

  • 2 celery stalks, thinly sliced

  • ¼ cup walnuts, toasted

  • 2 tablespoons pepitas, toasted

  • 1 teaspoon fennel seeds, roughly crushed

  • ¼ cup cider vinegar

  • ¼ cup extra virgin olive oil

  • 2 teaspoons Dijon Mustard

  • Pinch of sugar


  • Thinly slice silverbeet leaves and stems. Transfer to a large bowl. Add beetroot, apple, celery, walnuts and pepitas. Toss to combine.

  • Place fennel seeds, vinegar, oil, mustard and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.

  • Drizzle dressing over salad. Toss gently to combine. Serve immediately (see notes).