Description
A crisp and refreshing fennel slaw made with thinly sliced fennel and crunchy cabbage, tossed in a bright, tangy dressing. This light and flavorful slaw pairs perfectly with fish, tacos, grilled meats, and pulled pork. It can be made with a creamy mayonnaise dressing or a lighter vinaigrette for a fresh, vibrant side dish.
Ingredients
🛒 Ingredients (serves 4–6):
For the Slaw:
1 large fennel bulb, thinly sliced
2 cups green cabbage, finely shredded
1 cup purple cabbage, finely shredded
1 medium carrot, julienned or grated
2 tablespoons fresh parsley, chopped
2 tablespoons fennel fronds, chopped (optional)
1 tablespoon lemon juice
For the Dressing (creamy version):
⅓ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
½ teaspoon salt
¼ teaspoon black pepper
Optional Light Dressing (no mayo):
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper
Optional Add-ins:
½ green apple, thinly sliced for sweetness
1 tablespoon toasted sesame seeds or sunflower seeds
½ teaspoon chili flakes for a little heat
Instructions
📝 Instructions:
Step 1: Prepare the vegetables
Trim the fennel bulb and remove the tough outer layer if needed. Slice the fennel very thinly using a sharp knife or mandoline. Shred the green and purple cabbage and grate the carrot. Place everything in a large mixing bowl.
Step 2: Make the dressing
In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until smooth. If using the no-mayo version, whisk olive oil, lemon juice, vinegar, honey, salt, and pepper.
Step 3: Toss the slaw
Pour the dressing over the sliced fennel and cabbage mixture. Add parsley and fennel fronds. Toss well until everything is evenly coated.
Step 4: Chill and serve
Let the slaw rest in the refrigerator for 15–20 minutes so the flavors can develop. Toss again before serving and adjust seasoning if needed.
Notes
- Best for Fish: Use the lemon vinaigrette dressing for a lighter slaw that pairs beautifully with grilled fish or seafood tacos.
- For Tacos: Add a little extra lime juice and chili flakes for a zesty taco topping.
- For Pork: The creamy mayo version balances the richness of pulled pork sandwiches.
- Extra Crunch: Add sliced apples or toasted seeds just before serving.
- Make Ahead: The slaw can be prepared up to 6 hours in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Salad / Side Dish
- Method: No-Cook / Tossed
- Cuisine: American / Mediterranean Fusion