Red cabbage & fennel coleslaw
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
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
Method
- 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.
