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
- 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.
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