Ingredients
- ½ head green cabbage, finely shredded
- 1 fennel bulb, finely shredded
- spring onions, finely shredded
- carrots, finely shredded
- 2 large hard boiled eggs, yolks only
- 3 tablespoons good mayonnaise
- 2 tablespoons English mustard
- Juice of ½ lemon
- 1 tablespoons honey
- 1 teaspoon white vinegar
- ¼ cup milk
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground pepper
Recipe Description
Classic coleslaw gets a Culinary Ginger spin by adding crunchy fennel and spring onions all mixed in a creamy delicious dressing. Spring is here and we’re ready for the warm weather.
Coleslaw is the perfect side dish that goes with just about anything and now that the weather is warming up, I’m starting to think about barbecue. I made this coleslaw to go with a slow roasted, pulled chicken sandwich (with homemade barbecue sauce) and they are a match made in heaven.
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