Accompaniments
Fennel & Beetroot Slaw
Difficulty
Easy
Time
20 minutes
Serves
4
Diet
Gluten Free
Ingredients
1 jar of Baxters Shredded Beetroot
1 bulb of fennel
½ red cabbage
1 granny smith apple
300g soured cream
1 lemon
Salt & pepper
Preparation
Drain the beetroot and pat it dry on kitchen paper.
Shred the red cabbage and fennel as finely as you can.
Zest the lemon.
Cut the apple into matchsticks then drizzle with the juice of the lemon to stop it going brown.
Place the fennel, cabbage, apple and lemon zest in a bowl.
Mix in the soured cream and season.
