VegBox Recipes

Fennel And Carrot Coleslaw

If you enjoy the slightly aniseed taste of fennel, then you’ll love this coleslaw. If you’re not yet convinced, then rest assured that the carrots and other ingredients temper the aniseed and you might actually find you enjoy fennel!
 
 

Ingredients

Serves 4

  • 1 medium fennel bulb
  • 2 carrots (small - medium)
  • 1 tablespoon cider vinegar
  • ½ teaspoon of honey
  • 2 handfuls pumpkin seeds or pine nuts
 

Method

  1. Cut off the green, leafy stalk of the fennel bulb and trim the root. Remove any damaged outer leaves.
  2. Scrub the carrots (or peel them, if they've seen better days).
  3. Grate the fennel and the carrots, using a cheese grater. If you don't have one, slice them finely and then chop them.
  4. Heat a frying pan (without oil) until hot and then toast the pumpkin seeds / pine nuts, stirring regularly, until they are just browning. Put the seeds on a plate to cool down.
  5. Mix together the cider vinegar and the honey, then mix with the carrot and the fennel.
  6. Sprinkle with the pine nuts / pumpkin seeds and serve as a side dish.
 

Time From Cupboard-To-Table

15 to 20 minutes
 

Notes & Variations on Fennel And Carrot Coleslaw

Make this coleslaw shortly before serving, or the fennel could start to turn brown.

To serve as a salad or a starter, place the coleslaw on a bed of mixed salad leaves.

 
 
 

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