This coleslaw recipe is made with seasonal winter vegetables. It's a really simple side dish to serve as part of a large meal for family and friends.
Ingredients
- 1 small fennel bulb, grated or finely sliced on a mandoline
- 2 carrots, shredded on a mandoline or in a food processor
- ½ white cabbage, cored and finely shredded
- 1 small red onion, finely sliced
- 200ml white wine vinegar
- 2 tsp caraway seeds
- 100g mayonnaise
- 100g soured cream
Method
- 1. Place all the vegetables in a large bowl and add the white wine vinegar and 200ml cold water. Cover with cling film, then leave to marinate overnight.
- 2. The next day, place a small frying pan over a medium heat. Add the caraway seeds and toast for a few minutes until starting to turn golden brown. Place the toasted seeds in a pestle and mortar and pound until you have a coarse mixture.
- 3. Drain and squeeze out the excess juice from the marinated vegetables. Transfer to a dry bowl, then toss with the mayonnaise, soured cream and the ground toasted caraway seeds. Season to taste, then serve.
Nutritional info
Per serving: 190kcals, 16.4g fat (4g saturated), 2.4g protein, 7.9g carbs, 6.8g sugar, 0.2g salt