Fennel & Red Cabbage Slaw
This wintery style slaw is perfect for using up any leftover red cabbage. It’s zingy and nutty, and for anyone that doesn’t like fennel, make this, and get them to try and figure out what the secret ingredient is. You would never guess its presence, but at the same time this coleslaw would not be the same without it.
I don’t even make this to accompany anything in particular, I just like having it in the fridge. I do use it in sandwiches, or to have alongside my usual lunch of carrot, cucumber, and celery sticks, vine tomatoes, and beetroot. And yes, sometimes on it’s own, by the spoonful. I try and eat as healthy as possible but sometimes my addiction to anything covered in mayonnaise gets the better of me.
Replace the mayonnaise for a low-fat version, or you could do 2 tbsp natural low fat yoghurt and 2 tbsp low fat mayo if you are watching calories.
½ fennel bulb, thinly sliced
½ red cabbage, thinly shredded
½ onion, finely chopped
bunch of fresh parsley, finely chopped
1 small carrot, grated
1 tbsp wholegrain mustard
4 tbsp mayonnaise
Pinch of black pepper
Optional: a handful of walnuts
- Simply prepare the ingredients as stated in the list above, and mix together in a bowl.
*Will keep in the fridge for up to 3 days, in an air-tight container.
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