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Fennel beetroot slaw

Fennel beetroot slaw

Prepare: less than 30 mins
Cook: no cooking required
Serve: Serves 4
Dietary: Egg-free Gluten-free Healthy Nut-free Pregnancy-friendly Vegetarian

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.

By Nigel Slater

From Nigel and Adam's Farm Kitchen

Ingredients

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

Method

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