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Fennel and red cabbage slaw

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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

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)

Method
 

  1. Shred or thinly slice the cabbage, fennel, celery and onion. Roughly grate the beetroot and carrot. Mix these together in a large mixing bowl.
  2. 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.
  3. If time allows, rest for a couple of hours, but minimum 15 minutes.
  4. Just before serving add the chopped herbs of your choice and the chilli slice (if used).