Fennel and walnut coleslaw recipe

  • Serves 4
  • 16mins to prepare, 3 mins to cook
  • 154 calories / serving
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Toast the walnut pieces for 2-3 minutes. Place the celeriac and apple in a bowl with half the lemon juice and toss well to prevent them from browning.  Stir in the spring onions, walnut pieces and carrot.

Whisk together the remaining ingredients and toss into the coleslaw. Serve immediately.

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  • Ingredients

  • 40g walnut pieces
  • 2 fennel bulbs, halved and finely sliced
  • 1 Cox apple, peeled, cored and cut into thin matchsticks
  • juice of 1 lemon
  • 2 spring onions, thinly shredded
  • 1 large carrot, grated
  • 2tbsp olive oil
  • ½tsp honey
  • ½tsp Dijon mustard
  • 1tbsp chopped parsley
  • 1tsp chopped mint
  • a pinch of salt
  • a pinch of pepper
  • Energy 635kj 154kcal 8%
  • Fat 13g 18%
  • Saturates 1g 7%
  • Sugars 7g 8%
  • Salt 0.3g 6%

of the reference intake
Carbohydrate 7.7g Protein 2.6g Fibre 4.1g


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