Coconut Ribbons with Apple and Fennel Coleslaw

Coconut Ribbons with Apple and Fennel Coleslaw

Ingredients
1 box Ingham Coconut Ribbons
1 med size Fennel bulb, finely sliced
1 Green apple, grated or cut into thin strips
½ Lemon, zest and juice
¼ bunch Mint, chopped
½ Red onion, finely sliced
2 tbsp Olive oil
Sugar, salt and pepper to taste

Method
Combine the fennel, apple, lemon zest and juice, chopped mint, red onion in a bowl.
Drizzle with olive oil and season with sugar, salt and a generous amount of ground pepper.
Cook the Ingham Coconut Ribbons as per pack instructions and serve on top of coleslaw.

Ingham have a range of simple entertaining recipes using their ready-to-cook Premium Ribbons and Chicken Breast Strips that allow entertainers to whip up creations that are fast and fantastic. Head outdoors and celebrate this Australia Day under the warm Summer sun with a delicious feast of Ingham dishes that are perfect for sharing with friends.

Inghams endless entertaining options mean less time in the kitchen and more time with friends, so crack a cold drink and enjoy creating simple and easy dishes that will have guests clucking for more!