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Crunchy slaw with avocado

Coleslaw is one of the easiest salads to make for flatbread wraps or burgers. This crunchy slaw with avocado is made with fennel, cabbage, onion and radish - it can be prepared in just 10 minutes, then rested in fridge until serving. Perfect for barbecues, parties, picnics or your lunch box. You can also serve it as a side dish with fried meat and fish, or as sandwich, burger, pitta filling.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small bulb of fennel
  • ½ small red cabbage
  • 1 small red onion
  • 5-6 radishes
  • 1 green or red chilli optional
  • 1 ripe avocado
  • For the dressing:
  • 2-3 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • Salt and pepper
  • 2 Tbsp chopped parsley or coriander leaves

Method
 

  1. Finely slice or shred the fennel, cabbage, onion and radishes. Deseed and remove the vein of the chilli, then cut it into thin slices( if used). Chop the fennel fronds, set aside.
  2. Scatter all the shredded vegetables into a large mixing bowl.
  3. Mix the dressing, season with salt & pepper. Taste, and adjust it to your liking.
  4. Pour the dressing over the salad, toss well, then rest for 10-15 minutes for the vegetables to soften.
  5. Just before serving, peel the avocado, remove the stone, and cut the flesh into chunks.
  6. Add the avocado pieces, together with the chopped herbs and fennel fronds, to the salad and toss gently.
  7. Serve immediately.