Cabbage and fennel coleslaw recipe

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
  • 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

Step-by-step

  1. In a large bowl, mix together the cabbage, fennel, spring onions and carrots.
  2. Now whisk the ginger, orange juice, oil and vinegar in a separate bowl, adding the salt and pepper once combined.
  3. Pour the dressing over the vegetables and toss to ensure the whole mix has been coated thoroughly.
  4. Cover with cling film and put in the fridge to chill for 20/30 minutes.
  5. Mix again before serving.

This recipe was devised for www.loveyourgreens.co.uk

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