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Fennel and Jalapeño Coleslaw

Fennel and Jalapeño Coleslaw

By OcadoLifePublished on 28 May 2024This 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.
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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.