Name: Fennel and red cabbage slaw
Prep time: 10 min
Total time: 10 min
Ingredients: ½ fennel bulb; ½ red cabbage; 1 red onion; 1 celery stick; 1 beetroot, peeled; 1 carrot; 1 Tbsp honey (I used Acacia); 2 Tbsp Apple cider vinegar; 2 Tbsp Olive oil; Coriander or parsley leaves; Salt and pepper; 1 red chilli, sliced (optional)

Fennel and red cabbage slaw

12 May 2020

by Dinna

Prep Time

10 minutes

Total Time

10 minutes

Background

At Summer BBQ or grill parties coleslaw is a must-have side dish. I like experimenting with different cabbage and my absolute favourite variety is the red cabbage. It can be combined with most other veggies, particularly root vegetables like carrot, beetroot, celeriac, fennel, radishes etc. This fennel, red cabbage and beetroot slaw can be made under 10 minutes, particularly if you have a shredder. If you don’t have raw beetroot just use a cooked one.

Ingredients

½ fennel bulb
½ red cabbage
1 red onion
1 celery stick
1 beetroot, peeled
1 carrot
1 Tbsp honey (I used Acacia)
2 Tbsp Apple cider vinegar
2 Tbsp Olive oil
Coriander or parsley leaves
Salt and pepper
1 red chilli, sliced (optional)

Instructions

Shred or thinly slice the cabbage, fennel, celery and onion. Roughly grate the beetroot and carrot. Mix these together in a large mixing bowl.
Whisk the oil, vinegar and honey together. Pour this over the slaw, then season with salt & pepper. Taste and adjust vinegar/honey/seasoning to your liking.
If time allows, rest for a couple of hours, but minimum 15 minutes.
Just before serving add the chopped herbs of your choice and the chilli slice (if used).

https://cooktogether.com/recipe-items/fennel-and-red-cabbage-slaw/

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