Red cabbage & fennel coleslaw

• small red cabbage↗½

  shredded

• medium carrots↗2

  coarsely grated

• fennel bulb↗1

  cut into quarters and shredded

• shallots↗2

  thinly sliced

• mayonnaise↗50g g

Step-by-step instructions

1. 1

   Place all the vegetables in a bowl, then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt. Any leftovers can be stored in a sealed container in the fridge for up to two days.