Fennel beetroot slaw

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4

Dietary Vegetarian

by Nigel Slater

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.

Method

Combine all the vegetables in a bowl with the soured cream and nigella seeds.
Stir and serve.

Ingredients

2 fennel bulbs, shredded
Â½ small red cabbage, shredded
4 beetroot, peeled and shredded
4 spring onions, chopped
6 tbsp soured cream
3 tbsp nigella seeds

Shopping List

Fennel beetroot slaw

Fruit and vegetables

4 beetroot, peeled and shredded

2 fennel bulbs, shredded

Â½ small red cabbage, shredded

4 spring onions, chopped

Cooking ingredients

3 tbsp nigella seeds

Dairy, eggs and chilled

6 tbsp soured cream

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