Fennel and Jalapeño Coleslaw
By OcadoLife
Published on 28 May 2024
This Fennel and Jalapeño Coleslaw from Helen Graves, food writer and author of BBQ Days, BBQ Night, is a fresh, flavour-packed side for all kinds of dishes. The veg is served over a tangy coriander cream for contrast with loads of crunch. Delicious with Helen’s Barbecued Vietnamese-style Smoked Ribs if it’s barbecue season.Time and servings
15 minsTotal time
4Servings
15 minsPrep time
Ingredients
- 1 fennel, finely sliced, fronds reserved
- 1 lime, juiced
- ½ small white cabbage, shredded
- ½ red onion, finely sliced
- 1 jalapeño chilli, deseeded and finely sliced
- 1 large handful coriander, leaves picked and finely chopped, plus a few whole leaves to finish
- 300ml soured cream
- 1 garlic clove, crushed or grated
Method
Step 1
Put the fennel in a mixing bowl with 1 tbsp lime juice; toss to coat. Add the cabbage, onion and chilli with a pinch of salt and toss again.Step 2
For the coriander cream, in a separate bowl, combine the chopped coriander, soured cream, garlic and remaining lime juice with a little salt; mix well.Step 3
Assemble just before serving: spread the coriander cream over a platter, top with the fennel mixture and scatter over the coriander leaves and any fennel fronds.