It wasn’t until I started making slaw myself that I began to understand its merit. I never could get on board with mayo-drenched cabbage, but tossing fresh in-season vegetables together with zesty dressing makes for a flavorful, healthful slaw that is utterly addicting. As in I’m-eating-slaw-for-dinner, back-away-from-my-slaw, #slawfordays, I-can’t-get-no-slawtisfaction, we’re-getting-slawshed sort of addicting.
I’m just going to call a spade a spade: this slaw made me want to date myself. As in pat-myself-on-the-back, dang-I-look-good, who’s-that-lady, wine-and-dine-me date myself. I loved how simple yet flavorful and refreshing the recipe turned out to be and was too busy eating it by the forkful to bother putting it on anything. I used Greek yogurt in place of mayonnaise, which gave the slaw a nice creamy tang and kept it light.
If you’re new to fennel, no need to be scared! Fennel is a spring vegetable (so get it while the gettin’s good!) with a very unique flavor. Both the fennel bulb and seeds have a peppery, anise-like taste, which is delicious in soups, salads, slaw, and stir fry. When you buy fennel, look for a bulb that is firm and very white. Fennel bulbs begin to turn brown as they get older, and while they are still very usable in this state, the freshest bulbs are the hard, white ones. Because fennel is so firm, I like to slice the bulb very thinly when I use it in salads. When fennel is cooked in soup or stir fry, it has a similar consistency to onion and gives a wonderful depth of flavor to a dish.
Fennel slaw is the perfect accompaniment to your springtime meals. It’s full of vibrant spring vegetables with tasty dressing and funky fun sesame and poppy seeds. And no mayonnaise! It adds flavor and texture to your burgers, sandwiches, and tacos. But if like me, you have not the patience to actually prepare food upon which to place the slaw, the fork-to-mouth approach works just dandy too.
Now get thee a fennel bulb and no-mayo yourself some slaw!
A light, refreshing springtime slaw made with fresh fennel.
- 1/2 medium red cabbage, sliced (about 4 cups)
- 2 large carrots, peeled and grated
- 1 fennel bulb, thinly sliced
- 3 green onions, sliced
- Zest of 1 lemon
- 1/2 cup plain whole milk yogurt (or Greek yogurt)
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon white vinegar
- 1 tablespoon whole grain mustard
- 1 teaspoon sesame seeds
- 1 teaspoon poppy seeds
- 1 teaspoon kosher salt
- Toss the cabbage, carrots, fennel, and green onions in a large bowl.
- In a small bowl, whisk together the remaining ingredients to make a dressing for the slaw. Pour the dressing over the veggies and mix well.
- Serve on your favorite veggie burger, sandwich, or taco, or alongside your favorite main dish.