- Recipes
- Fennel and Jalapeño Coleslaw
Fennel and Jalapeño Coleslaw
-
4 serving
Prep time:
Cook time:
Serves: 4
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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.
Shop the ingredients
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Ocado Red Onions 3 per pack
3 per pack£1.10
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Ocado Limes 5 per pack
5 per pack£1.19
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Value
Ocado Coriander 30g
30g52p
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