This coleslaw is very forgiving so you can vary the ingredients a lot and still get away with a delicious and crunchy coleslaw. Add kale if you want.
Makes: 1 medium bowl
½ Small Cabbage (red or white)
2 tbsp. Mayonnaise
2 tsp Dill, finely chopped
4 Radishes (optional)
Salt & Pepper to taste
Shred cabbage. Peel and grate carrots and apple. Mix in mayo after the apple since the apple has a tendency to brown if left too long. Finely slice fennel and radishes and add to bowl. Sprinkle over dill and mix it all. I love the additional flavour of dill but you can choose to leave this herb out if not a fan.
Best if left in fridge to mellow for ½ hr before serving and even better if you have homemade mayo.