Fennel, sugarsnap pea and spring onion coleslaw recipe

(17 ratings)

Our fennel, sugarsnap pea, and spring onion coleslaw is a delicious, crunchy coleslaw that gives that classic recipe a tasty twist...

  • Vegetarian
  • healthy
Preparation Time20 mins
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories85 Kcal4%
Fat4 g6%
Saturated Fat2 g10%

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. 


  • 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


  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.

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