Red cabbage & fennel coleslaw
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
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- ½ small red cabbageshredded
- 2 medium carrotscoarsely grated
- 1 fennel bulbcut into quarters and shredded
- 2 shallotsthinly sliced
- 50g mayonnaise
Nutrition: per serving
- kcal117
- fat10g
- saturates2g
- carbs6g
- sugars6g
- fibre3g
- protein1g
- salt0.19glow
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.
