Red cabbage & fennel coleslaw

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Good Food

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Recipe by Good Food

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1. Place all the vegetables in a bowl, then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt. Any leftovers can be stored in a sealed container in the fridge for up to two days.

Per serving

117 kcalories, protein 1g, carbohydrate 6g, fat 10 g, saturated fat 2g, fibre 3g, salt 0.19 g

Latest comments and suggestions

• Beth

  14 September 2008

  Beth rated and commented on this recipe

  

  Mixed some plain yoghurt and wholegrain mustard in with the mayo.

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• thecakepimp

  03 April 2009

  thecakepimp rated and commented on this recipe

  

  I threw in 2 tsp of toasted fennel seeds too. Just to 'up' the fennel taste and add a surprising extra crunch.

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Ingredients

• ½ small red cabbage , shredded
• 2 medium carrots , coarsely grated
• 1 fennel bulb , cut into quarters and shredded
• 2 shallots , thinly sliced
• 50g mayonnaise

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Ingredients

• ½ small red cabbage , shredded
• 2 medium carrots , coarsely grated
• 1 fennel bulb , cut into quarters and shredded
• 2 shallots , thinly sliced
• 50g mayonnaise

Per serving

117 kcalories, protein 1g, carbohydrate 6g, fat 10 g, saturated fat 2g, fibre 3g, salt 0.19 g

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