August 20, 2017

RED CABBAGE AND FENNEL COLESLAW

Ingredients:
Red or purple cabbage - 1/2 small (shredded)
Carrots - 2 (medium, coarsely grated)
fennel bulb -1 (cut into quarters and shredded)
Shallots - 2 (thinly sliced)
Low fat mayonnaise - 50 gms
Salt and pepper to taste

Method:

  • Place all the vegetables in a bowl and toss well.
  • Stir in the mayonnaise to coat the salad.
  • Season with a little salt and lots of black pepper.
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