Fennel, sugarsnap pea and spring onion coleslaw Recipe

(15 ratings)
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  • Vegetarian

serves:

6

Skill:

easy

Cost:

cheap

Total Time:

00:20

Prep:

00:20

Cooking:

00:00

Nutrition per portion

RDA
Calories 85 kCal 4%
Fat 4g 6%
  -  Saturates 2g 10%

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 it’s made with yogurt instead of mayo, so it’s 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.

Ingredients

  • 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
  • S
  • mall bunch parsley, roughly chopped
  • 1tbsp wholegrain mustard
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Method

  • Finely slice or shred the vegetables and put them in a bowl.

  • Mix together the yogurt, lemon, parsley and mustard, season well and toss through the vegetables.

  • Cover and chill the coleslaw until needed; stir well before serving.

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Top Tip

Only 40p per person!