Prep 15 mins
Cook 0 mins
Goes well with spicy sausage or pork chops. Any leftovers can be stored in a sealed container in the fridge for up to two days.
- 1⁄2 small red cabbage
- 2 carrots, coarsely grated
- 1 fennel bulb, cut into quarters and shredded
- 2 shallots, thinly sliced
- 2 ounces mayonnaise
- salt and pepper
- Place all the vegetables in a bowl then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt.
Didn't follow the instuctions precisely (though I would've loved to have fennel as an ingredient option), but I really enjoyed how simple this recipe was with just the mayo dressing. I added loads of black pepper, as suggested, as well as a smidgen of granulated garlic and about a couple of tablespoons of grated onion. Thanks for something so simple and tasty and (mayo aside) healthy side veg.