Fennel beetroot slaw
Prep time less than 30 mins
Cook time less than 30 mins
From Nigel and Adam's Farm Kitchen
This easy peasy crunchy coleslaw makes a great side dish with roast meat, packed with fennel, red cabbage, beetroot and spring onions. Each serving provides 120kcal, 5g protein, 10g carbohydrate (of which 10g sugars), 5g fat (of which 3g saturates), 8g fibre and 0.1g salt.
Combine all the vegetables in a bowl with the soured cream and nigella seeds.
Stir and serve.
- 2 fennel bulbs, shredded
- ½ small red cabbage, shredded
- 4 beetroot, peeled and shredded
- 4 spring onions, chopped
- 6 tbsp soured cream
- 3 tbsp nigella seeds
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