My daughter and her little friends dare one another to eat the school coleslaw, so ingrained is the revulsion toward this traditional side salad. But a freshly made coleslaw with fennel is delicious with barbequed chicken or fish.
1 bulb of fennel, outer layer and stem removed and finely sliced, save any soft fronds
1 tsb flat leaf parsley (optional)
1 large carrot, cut into batons
¼ to ½ onion, white salad one if possible, finely sliced
1 pickled gherkin or 6 cornichon, chopped small
2 tsps mayonnaise
1 tsp lemon juice or white wine vinegar
Salt and pepper
Mix all the ingredients together at least ten minutes before needed to allow the flavours to mingle. Add the fennel fronds if you have them, chopped parsley if you don’t.