- Step 1
To make dressing, whisk mayonnaise with lemon juice and cream in a bowl, then season with salt and pepper. Cover and refrigerate until needed.
- Step 2
Using a mandolin or sharp knife, thinly slice fennel lengthwise. Place in a large bowl with parsley and mint, add dressing and gently toss to coat.
- Step 3
Scatter fennel coleslaw with extra mint and parsley leaves to serve
Japanese mayonnaise is from supermarkets - we used Kewpie Mayonnaise.