Ingredients and method:
The last of The Menagerie’s fennel was picked the other day, so Kerry made her famous ‘no-cream’ coleslaw.
Thinly slice 1 red cabbage. You can use green cabbage too, red is just our food stylist’s (Kerry’s) choice.
Grate 1 carrot and 1 radish.
Finely slice a few of the fennel ‘shells’ with a vegetable peeler.
Kerry’s dressing is made from lemon juice, olive oil, vino cotta (a thick, sweet vinegar), salt and pepper.