Coleslaw is an essential food in the Irish kitchen. I find it difficult to buy good quality coleslaw in the shops, so here is my own take on it, freshly made. I don’t use mayonnaise here, which reduces its calories, making it an incredibly tasty and fun side dish to a bbq, addition to a freshly made sourdough sandwich, or main vegetable of a healthy lunch. Keeps in the fridge for a couple of days.
Method
- Very finely chop the cabbage and fennel.
- Ideally, do this by hand, but it is ok to shred in a food processor.
- Shred the carrot in a food processor.
- Mix everything in a large mixing bowl, season with salt, pepper and olive oil.
- Ready to serve!
