Fennel and Cabbage Slaw

Fennel and Cabbage Slaw
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.

Fennel and Cabbage Slaw
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!

Fennel and Cabbage Slaw

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 6 servings

Fennel and Cabbage Slaw

A light, refreshing springtime slaw made with fresh fennel.

Ingredients

  • 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

Instructions

  1. Toss the cabbage, carrots, fennel, and green onions in a large bowl.
  2. 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.
  3. Serve on your favorite veggie burger, sandwich, or taco, or alongside your favorite main dish.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://ohmyveggies.com/fennel-and-cabbage-slaw/

About Julia

Julia Mueller writes the food blog, The Roasted Root, and is the author of Delicious Probiotic Drinks and Let Them Eat Kale!. A Lake Tahoe native, Julia loves to play outdoors, and enjoys developing recipes that are nutrient-dense and approachable to make any night of the week.   Read more from Julia →

Like what you see? Share it!

Oh My Veggiemail!

Sign up to get the latest updates from Oh My Veggies delivered to your inbox!

Comments

    • Julia Mueller says

      Thanks, Andrea! If you and Taylor grow fennel on the farm, you should definitely uproot one and give this recipe a go! Hope you had an excellent weekend!

    • Julia Mueller says

      Ohhhhh yeah, the slaw has spring written all over it! It’s be perfect for topping one of your scrumptious veggie burgers!! :D

    • Julia Mueller says

      Thanks, Anne! I just love how vibrant the colors are – definitely a cheerful slaw for coming out of the long winter months. So glad you’re a fellow fennel-lover!

  1. says

    I’m definitely super iffy on fennel and it’s licorice-y flavor, but I can’t walk away from a mayo-free slaw!! They are just way too few and far between.

    • says

      Yeah, I can see how fennel isn’t for everyone. You could just add some extra cabbage to the recipe and take out the fennel altogether if you’d like :D It’d still be great!

    • Julia Mueller says

      Hi Jill, that’s a great question. I’d skip the yogurt altogether and use a lemon-olive oil dressing. I’d start with 3 tbl olive oil and 3 tbl fresh lemon juice and see how that tastes. You can also try using coconut milk yogurt, but I can’t stand the stuff. Let me know how it works out for ya :)

      • Jill says

        Thank you so much for your advice- I am new to this vegan cooking thing and I appreciate your wonderful blog!
        Xoxo

  2. Rae Duarte says

    I found this over on foodgawker while looking for a recipe to use up the extra fennel I had sitting in my refrigerator. What an absolute delight this slaw was! I paired with with a Dutch fennel gratin and it was perfect. The yogurt sauce perfectly complimented the tartness of the fennel and lemon. Yums!

    • Julia Mueller says

      Yaaaay! So happy you made and enjoyed it, Rae! It really is such a flavorful and healthful slaw. Definitely perfect for this time of year! I’m going to a BBQ this weekend and am thinking I’ll have to make another batch of this to share with my friends :D Thanks for stopping by and for your feedback!

  3. Alyssa says

    I used kohlrabi instead of fennel (using what the garden gave!), and a shallot instead of green onions. It turned out beautifully! Super fresh. I love that yogurt/mustard/lemon dressing so much I could drink it through a straw on its own. Yum!

If this is your first time commenting on Oh My Veggies, please take a minute to read our comment policy.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>