Red cabbage & fennel coleslaw

Red cabbage & fennel coleslaw

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(5 ratings)

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Cooking time

Prep: 15 mins

Skill level

Easy

Servings

Serves 4

Liven up weeknight meals and barbecues with this superhealthy side salad

Nutrition and extra info

Additional info

  • Easily doubled
Nutrition info

Nutrition per serving

kcalories
117
protein
1g
carbs
6g
fat
10g
saturates
2g
fibre
3g
sugar
6g
salt
0.19g

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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Method

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.

Recipe from Good Food magazine, August 2008

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Comments

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helen_mcp's picture
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Lovely! Keeps well til the next day.

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

bethocallaghan's picture
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Mixed some plain yoghurt and wholegrain mustard in with the mayo.

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