Red Cabbage and Fennel Coleslaw

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Total Time
15mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Serve.
Most Helpful

5 5

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.