This Cabbage Fennel Slaw recipe puts a flavorful spin on plain coleslaw. The recipe uses a homemade dressing consisting of Dijon mustard, lemon zest and juice, olive oil and other ingredients. This mixture is tossed with thinly sliced red cabbage, fennel and scallions. What you end up with is a slaw that’s sweet, tangy and boosts a licorice flavor thanks to the fennel. Also, the side strikes the right balance of being crunchy yet creamy — perfect for enjoying with these recipes for Slow-Cooker BBQ Baby Back Ribs or Poor Man’s Burnt Ends.
For easier prep, make the dressing ahead and store it in the fridge. Then, when you’re ready to serve, toss it with the shredded vegetables until they’re fully coated in the dressing. If you’re serving this side at an outdoor gathering, cover and keep it in a cooler so the mayo-based dressing doesn’t spoil in the heat.
Yields
Total Time
Prep Time
Ingredients
- 2-3 lemons
- 1/4 cup olive oil
- 2 Tbs. Dijon mustard
- 1 tsp. honey
- 1 tsp. fennel seeds, crushed
- 8 cups thinly sliced red cabbage, about 1 lb.
- 1 (1 lb.) fennel bulb, trimmed, thinly sliced, about 5 cups
- 3 scallions, thinly sliced
- 1/3 cup sliced natural almonds, toasted
Instructions
PrintGrate 2 tsp. zest and squeeze 1/4 cup juice from lemons.
In large bowl, combine olive oil, mustard, honey, lemon juice, zest, fennel seeds, 1/2 tsp. salt and 1/4 tsp. pepper.
Add cabbage, sliced fennel, scallions and almonds; toss until evenly coated and combined. Transfer to serving bowl. Cover; chill until ready to serve.
Nutrition
- Calories: 130 kcal
- Fat: 9 gram
- Saturated Fat: 1 gram
- Protein: 3 gram
- Carbohydrate: 11 gram
- Fiber: 4 gram
- Cholesterol: 0 mg
- Sugar: 6 gram
- Sodium: 280 mg
