Fennel, sugarsnap pea and spring onion coleslaw recipe

This crunchy coleslaw brings fennel, tangy spring onion and seasonal sugar snap peas together to make one tasty side dish.

The spring veg gives this coleslaw recipe a fresh flavour and it’s made with yogurt instead of mayo, so it’s healthier, too. This recipe serves six people and makes the perfect side dish for a family BBQ or picnics. This recipe has been tripe tested in the Goodto's Test Kitchen.

This easy slaw will take just 20 minutes to make in total. 

Ingredients

• 1⁄2 white cabbage, outer leaves removed
• 1 fennel bulb, washed
• 6 spring onions, washed and trimmed
• 150g sugar snap peas
• 2 medium carrots, peeled
• 200g Greek-style yogurt
• Zest and juice of 1 lemon
• 1tbsp wholegrain mustard
• Small bunch of parsley, roughly chopped

Method

1. Finely slice or shred the vegetables and put them in a bowl.
2. Mix together the yogurt, lemon, parsley and mustard, season well and toss through the vegetables.
3. Cover and chill the coleslaw until needed; stir well before serving.