Cabbage and fennel coleslaw recipe

Ingredients

• 1 small head of red cabbage, shredded into thin strips
• 1 large fennel bulb, trimmed, halved and sliced thinly
• 2 large carrots, grated (squeeze out excess moisture using a clean tea towel)
• 4 spring onions, trimmed and chopped
• 1 tsp grated fresh ginger
• 50 ml fresh orange juice
• 2 tbsp extra virgin olive oil
• 2 tbsp cider vinegar

• 1 small head of red cabbage, shredded into thin strips
• 1 large fennel bulb, trimmed, halved and sliced thinly
• 2 large carrots, grated (squeeze out excess moisture using a clean tea towel)
• 4 spring onions, trimmed and chopped
• 1 tsp grated fresh ginger
• 1.8 fl oz fresh orange juice
• 2 tbsp extra virgin olive oil
• 2 tbsp cider vinegar

• 1 small head of red cabbage, shredded into thin strips
• 1 large fennel bulb, trimmed, halved and sliced thinly
• 2 large carrots, grated (squeeze out excess moisture using a clean tea towel)
• 4 spring onions, trimmed and chopped
• 1 tsp grated fresh ginger
• 0.2 cup fresh orange juice
• 2 tbsp extra virgin olive oil
• 2 tbsp cider vinegar

Details

• Cuisine: British
• Recipe Type: Side
• Difficulty: Easy
• Preparation Time: 40 mins
• Cooking Time: 0 mins
• Serves: 4