Liven up weeknight meals and barbecues with this superhealthy side salad
Ingredients
- ½ small red cabbage, shredded
- 2 medium carrots, coarsely grated
- 1 fennel bulb, cut into quarters and shredded
- 2 shallots, thinly sliced
- 50g mayonnaise
Method
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Place all the vegetables in a bowl, then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt. Any leftovers can be stored in a sealed container in the fridge for up to two days.