Cabbage and fennel coleslaw recipe
A light summery coleslaw with an orangey dressing.
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
Details
- Cuisine: British
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 40 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- In a large bowl, mix together the cabbage, fennel, spring onions and carrots.
- Now whisk the ginger, orange juice, oil and vinegar in a separate bowl, adding the salt and pepper once combined.
- Pour the dressing over the vegetables and toss to ensure the whole mix has been coated thoroughly.
- Cover with cling film and put in the fridge to chill for 20/30 minutes.
- Mix again before serving.
This recipe was devised for www.loveyourgreens.co.uk
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