Spring Coleslaw with Walnuts

Serves: 6

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Total Time: 12

Prep Time: 12

• 1 small fennel bulb - about 125g
• 125 gram(s) red cabbage
• 1  firm ripe mango
• 1 large orange pepper
• Juice of 2 limes
• 1 tablespoon(s) golden caster sugar
• 1 teaspoon(s) toasted sesame oil
• 4 tablespoon(s) olive oil
• 1 teaspoon(s) soy sauce
• ½ red chilli, deseeded and chopped
• 75 gram(s) toasted walnuts, chopped
• 20 gram(s) pack fresh mint leaves, chopped

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.
5. Prepare ahead Make the salad up to the end of step 3 up to a day ahead and chill. To serve, complete the recipe.

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