Fennel And Carrot Coleslaw
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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! |
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Ingredients
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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
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Method
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- Cut off the green, leafy stalk of the fennel bulb and trim the root. Remove any damaged outer leaves.
- Scrub the carrots (or peel them, if they've seen better days).
- Grate the fennel and the carrots, using a cheese grater. If you don't have one, slice them finely and then chop them.
- 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.
- Mix together the cider vinegar and the honey, then mix with the carrot and the fennel.
- Sprinkle with the pine nuts / pumpkin seeds and serve as a side dish.
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Time From Cupboard-To-Table
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15 to 20 minutes |
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Notes & Variations on
Fennel And Carrot Coleslaw
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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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This is a delicious spring salad, when fennel and watercress are readily available and the freshest, juiciest oranges are available from the Med.
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Grind the seeds well in a coffee grinder, to form a breadcrumb-like texture.
If you don't have a grinder, you can pound them with a pestle & mortar or just chop them.
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Thanks, Tablet! |
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Mini Carrot Cakes
This carrot cake recipe takes just ½ an hour from start to eating and they're really easy to make. Kids love them and the grown-ups don't take much persuading either! So if you've got some carrots to use up, it's time to get baking.
Top tip: These are great for Hallowe'en or a bonfire night party! |
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