Fennel, Cabbage and Apple Coleslaw.

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

Ingredients: ½ Small Cabbage (red or white) 2 Carrots 1-2 Apples 2 tbsp. Mayonnaise ½-1 Fennel 4 Radishes (optional) Dill (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 if you can get your hands on fresh mix it all. I love the additional flavour but it’s not crucial though if served as a side dish to fish it’s highly recommended.

Best if left in fridge to mellow for ½ hr before serving and even better if you have homemade mayo.

Serving suggestions:

As a side dish to fish, meat, for a bbq or on a burger J

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