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Fennel and Jalapeño Coleslaw

Fennel and Jalapeño Coleslaw

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

This Fennel and Jalapeño Coleslaw from food writer and cookbook author Helen Graves 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. Looking for more BBQ sides recipes? Look no further.
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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.

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