Fennel and Jalapeño Coleslaw

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

4 servings

Calories~213 kcal

Protein~4 g

Carbs~16 g

Fat~15 g

Fiber~5 g

Sugar~9 g

Total recipe

Calories~850 kcal

Protein~15 g

Carbs~65 g

Fat~60 g

Fiber~20 g

Sugar~35 g

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.