Red cabbage & fennel coleslaw

Red cabbage & fennel coleslaw

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(5 ratings)

Prep: 15 mins

Easy

Serves 4
Liven up weeknight meals and barbecues with this superhealthy side salad

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal117
  • fat10g
  • saturates2g
  • carbs6g
  • sugars6g
  • fibre3g
  • protein1g
  • salt0.19g
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Ingredients

  • ½ small red cabbage, shredded
  • 2 medium carrots, coarsely grated

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 fennel bulb, cut into quarters and shredded

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 2 shallots, thinly sliced

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 50g mayonnaise

Method

  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.

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Comments, questions and tips

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Comments (3)

helen_mcp's picture
4

Lovely! Keeps well til the next day.

carolinenatasha's picture
4

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
4

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

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