- 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.
Serves 4 as a side dish