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Spring Coleslaw with Walnuts
Ingredients
1 small fennel bulb - about 125g (4oz)
125g (4oz) red cabbage
1 firm ripe mango
1 large orange pepper
Juice of 2 limes
1tbsp golden caster sugar
1tsp toasted sesame oil
4tbsp olive oil
1tsp soy sauce
½ red chilli, deseeded and chopped
75g (3oz) toasted walnuts, chopped
20g pack fresh mint leaves, chopped
A crunchy side dish with mango and lime
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Method
1 Cut the fennel, cabbage, mango and pepper into fine shreds.
2 Whisk together the lime juice, sugar, oils, soy sauce and chilli. Season.
3 Mix together the fennel, mango and pepper, then add the dressing. Cover and chill for 1-2hr or overnight.
4 When ready to serve, stir the red cabbage into the coleslaw with the walnuts and mint. Serve immediately.
Prepare ahead
Make the salad up to the end of step 3 up to a day ahead and chill. To serve, complete the recipe.
Comments
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