This easy peasy crunchy coleslaw makes a great side dish with roast meat, packed with fennel, red cabbage, beetroot and spring onions.
Each serving provides 120kcal, 5g protein, 10g carbohydrate (of which 10g sugars), 5g fat (of which 3g saturates), 8g fibre and 0.1g salt.
Combine all the vegetables in a bowl with the soured cream and nigella seeds.
Stir and serve.
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