Red Cabbage and Fennel Coleslaw |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
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 |
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.
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