Red cabbage & fennel coleslaw
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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

  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.

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