Fennel, sugarsnap pea and spring onion coleslaw recipe

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  • Vegetarian
serves: 6
Skill: easy
Cost: cheap
Prep: 20 min

Nutrition per portion

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

    Top tip for making Fennel, sugarsnap pea and spring onion coleslaw

    Only 40p per person!

    Click to rate
    (15 ratings)
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