Low-carb fennel slaw

Robin Donovan

Recipe Developer

Coleslaw is a favorite side to go with meaty dishes like barbecued ribs or pulled pork. The recipe below includes fresh fennel bulb along with the usual cabbage. There’s no sugar in the dressing, but the fennel adds a nice sweetness to balance out the tang of apple cider vinegar.

This is an ideal make-ahead dish for a summer cookout or picnic because it gets even better after sitting in the fridge overnight. Add a shredded carrot and/or thinly sliced red onion for a bit more color. You may never go back to your classic coleslaw recipe.

Cooktop Cove

Low-Carb Fennel Slaw

10 minutes, plus 30 minutes to chill

none

40 minutes

½ head green cabbage, finely shredded

2 fennel bulbs, thinly sliced

4 scallions, thinly sliced

½ cup mayonnaise

3 tablespoons apple cider vinegar

1 teaspoon toasted fennel seeds

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

In a large bowl, toss together the cabbage, fennel, and scallions.

In a small bowl, whisk together the mayonnaise, vinegar, fennel seeds, salt, and pepper until well combined.

Toss the dressing with the vegetables until well-coated. Cover and refrigerate for at least 30 minutes before serving.

Resources

Print this recipe