Fennel, sugarsnap pea and spring onion coleslaw Recipe

(15 ratings)
Sending your rating
  • Vegetarian








20 min

Nutrition per portion

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.


  • 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
  • [if gte mso 9]> Normal 0 0 1 39 226 1 1 277 11.1282
  • [if gte mso 9]> 0 0 0
  • StartFragment
  • EndFragment


  • 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.

More Recipe Ideas

Top Tip

Only 40p per person!