Red cabbage & fennel coleslaw
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- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Liven up weeknight meals and barbecues with this superhealthy side salad
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 117 | |
| fat | 10g | |
| saturates | 2g | |
| carbs | 6g | |
| sugars | 6g | |
| fibre | 3g | |
| protein | 1g | |
| low in | 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
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.
Goes well with
Recipe from Good Food magazine, August 2008
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