Serves 4 as a side dish
- 1 small head broccoli
- 1 medium bulb fennel
- 1 small onion
- 1 tablespoon sugar
- 2 tablespoons apple cider vinegar
- 250ml mayonnaise
Coarsely grate the broccoli and fennel.
Grate the onion and squeeze out all the juice, then mix with the broccoli and fennel.
Mix together the mayonnaise, vinegar and sugar. Add this to the coleslaw and season with salt and pepper.
Refrigerate for 30 minutes prior to serving.