Fennel and walnut coleslaw recipe

0 ratings Rate
  • Serves 4
  • 16mins to prepare, 3 mins to cook
  • 154 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
HE FENNELWALNUT

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.

See more Side dish recipes

 

Text
ingredients
Email recipe details
Print recipe
  • 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
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 637kj 154kcal 8%
  • Fat 12.8g 18%
  • Saturates 1.4g 7%
  • Sugars 7.3g 8%
  • Salt 0.3g 6%

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

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.