Bea Tollman's broccoli coleslaw

Serves 4 as a side dish

Here at Red Carnation Hotels, we pride ourselves on our local and homegrown produce. In our own vegetable gardens, like that of Summer Lodge in Dorset, broccoli is usually grown in abundance; and in summer, this bounty of broccoli offers the perfect foundation for a fresh and vibrant twist on this classic side dish.


  • 1 small head of broccoli
  • 1 medium bulb of fennel
  • 1 small onion
  • 1 tbs of sugar
  • 2 tbs of apple cider vinegar
  • 250ml of mayonnaise (to make this vegan, use any vegan mayonnaise)


  1. Coarsely grate the broccoli and fennel.
  2. Grate the onion and squeeze out all of the juice, then mix with the grated broccoli and fennel.
  3. Mix together the mayonnaise, vinegar, and sugar. Add to the coleslaw and season with salt and pepper.
  4. Refrigerate for 30 minutes prior to serving.