Red cabbage & fennel coleslaw
By Good Food
Liven up weeknight meals and barbecues with this superhealthy side salad
- Prep:15 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 117
- fat 10g
- saturates 2g
- carbs 6g
- sugars 6g
- fibre 3g
- protein 1g
- 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
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.