Red cabbage & fennel coleslaw

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• 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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• Butterbean

  27 January 2010

  Butterbean rated this recipe

  

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• Rachbeanchunk

  13 February 2010

  Rachbeanchunk rated this recipe

  

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• VegNell

  29 December 2012

  VegNell rated and commented on this recipe

  

  Lovely! Keeps well til the next day.

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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, sugar 6g, salt 0.19 g

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