Fennel, sugarsnap pea and spring onion coleslaw

(4 ratings)
Fennel, sugarsnap pea and spring onion coleslaw
Fennel, sugarsnap pea and spring onion coleslaw
  • Serves: 6

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Our fennel, sugarsnap pea and spring onion coleslaw is a delicious, crunchy coleslaw that gives that classic recipe a tasty twist. Home-made coleslaw is nicer than shop-bought. The spring veg give it a fresh flavour and itís made with yogurt instead of mayo, so itís healthier, too. This recipe serves 6 people and makes the perfect side dish for a family BBQ or picnics. This recipe has been tripe tested in the Essentials test kitchen and will take around 20 mins to make.


  • 1/2 white cabbage, outer leaves removed
  • 1 fennel bulb, washed
  • 6 spring onions,washed and trimmed
  • 150g sugarsnap peas
  • 2 medium carrots, peeled
  • 200g Greek-style yogurt
  • Zest and juice of 1 lemon
  • Small bunch parsley, roughly chopped
  • 1tbsp wholegrain mustard

Only 40p per person!


  1. Finely slice or shred the vegetables and put them in a bowl.
  2. Mix together the yogurt, lemon, parsley and mustard, season well and toss through the vegetables.
  3. Cover and chill the coleslaw until needed; stir well before serving.

Fancy making a traditional coleslaw? Use our classic coleslaw recipe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 85(kcal)
  • Fat 4.0g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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