Fennel Slaw
A great tasting coleslaw with fennel and white cabbage in a creamy dressing is perfect for summer
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad, Side Dish
Cuisine: Vegetarian
Keyword: fennel recipes
Servings: 8 servings
Calories: 58kcal
- 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
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.
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
Serving: 1serving | Calories: 58kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Fiber: 3g