Red cabbage & fennel coleslaw
- Good Food team
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Serves 4
Easy
Prep: 15 mins
A star rating of 4.2 out of 5.11 ratingsRate
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Liven up weeknight meals and barbecues with this superhealthy side salad
Easily doubled
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A star rating of 4 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
-
½ small red cabbage
shredded
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2 medium carrots
coarsely grated
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1 fennel bulb
cut into quarters and shredded
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2 shallots
thinly sliced
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50g mayonnaise
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Nutrition: per serving
-
kcal117
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fat10g
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saturates2g
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carbs6g
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sugars6g
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fibre3g
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protein1g
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salt0.19g
low
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Method
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step 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.
Recipe from Good Food magazine, August 2008
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A star rating of 4.2 out of 5.11 ratings
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