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    Fennel Slaw

    Gluten FreeNut FreeLow CarbVegetarianKeto

    Fennel slaw is a refreshing coleslaw made with white cabbage and fennel in a creamy dressing. A great low carb summer salad and side dish.

    This low carb coleslaw recipe is full of flavour and the slight anise flavour of the raw fennel is uplifting. Allow the ingredients to develop and make this ahead.

    fennel coleslaw

    What to serve with fennel slaw

    As with any coleslaw, this recipe makes a great summer side dish. Serve as a side with a mushroom burger, nut loaf or our BBQ palm hearts.

    How do you cut fennel for coleslaw

    Make sure that the fennel bulb is firm and fresh. Older fennel will not cut well and is better being cooked that eaten raw.

    With a sharp knife and steady hand, slice the top and bottom off the fennel bulb. Place the fennel upright on one cut side and slice in half. Turn the cut halves onto your cutting board, then thinly slice the fennel.

    Recipe Tips

    Add red cabbage for a dash of colour to the fennel slaw.

    Keep the trimmed fronds from the fennel bulb for a garnish.

    Add chopped walnuts as a garnish for a delicious flavour.

    Other Side Dish Recipes

    Roasted Fennel with Parmesan

    Baked Asparagus Fries

    Celeriac Fries

    This post may contain affiliate links. Please read my disclosure policy for more information.

    fennel slaw

    Fennel Slaw

    A great tasting coleslaw with fennel and white cabbage in a creamy dressing is perfect for summer
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Salad, Side Dish
    Cuisine Vegetarian
    Servings 8 servings
    Calories 58 kcal

    Ingredients
     
     

    • ½ head white cabbage
    • 1 fennel bulb
    • ¼ cup parsley chopped
    • 3 green onions

    Dressing

    • ¼ cup mayonnaise
    • ¼ cup sour cream
    • 1 tablespoon Dijon mustard
    • 1 teaspoon celery salt
    • 2 tablespoons lemon juice
    • ½ teaspoon salt
    • ½ teaspoon black pepper

    Instructions
     

    • Thinly slice the cabbage and fennel (or use the slice feature in a food processor).
    • Slice the green onions.
    • Place the cabbage, fennel, parsley and onions in a medium bowl.
    • In a small bowl mix the mayonnaise, sour cream, lemon juice, salt, pepper, celery salt and mustard.
    • Spoon the mayonnaise mixture into the bowl with the cabbage and fennel.
    • Stir well until combined. Taste and adjust the seasoning if required.
    • Let the coleslaw sit in the fridge for an hour before serving to let the flavors develop.

    Notes

    Store leftovers in the fridge in a sealed container.  It should last 1-2 days.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1servingCalories: 58kcalCarbohydrates: 7gProtein: 2gFat: 3gFiber: 3g
    The information shown is an estimate provided by an online nutrition calculator.
    Keyword fennel recipes
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

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