Our fennel, sugarsnap pea and spring onion coleslaw is a delicious, crunchy coleslaw that gives that classic recipe a tasty twist. Home-made coleslaw is nicer than shop-bought. The spring veg give it a fresh flavour and it’s made with yogurt instead of mayo, so it’s healthier, too. This recipe serves 6 people and makes the perfect side dish for a family BBQ or picnics. This recipe has been tripe tested in the Essentials test kitchen and will take around 20 mins to make.
Ingredients
- 1
- ⁄2 white cabbage, outer leaves removed
- 1 fennel bulb, washed
- 6 spring onions,washed and trimmed
- 150g sugarsnap peas
- 2 medium carrots, peeled
- 200g Greek-style yogurt
- Zest and juice of 1 lemon
- S
- mall bunch parsley, roughly chopped
- 1tbsp wholegrain mustard
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Method
Finely slice or shred the vegetables and put them in a bowl.
Mix together the yogurt, lemon, parsley and mustard, season well and toss through the vegetables.
Cover and chill the coleslaw until needed; stir well before serving.
Top tip for making Fennel, sugarsnap pea and spring onion coleslaw
Only 40p per person!
