Fennel and Cabbage Slaw Vegetarian
Bright, crisp, and bursting with flavor, this vegetarian Fennel and Cabbage Slaw is the perfect balance of crunch and zest to elevate any meal. Featuring thinly sliced fennel bulb, green cabbage, and freshly grated carrot, this vibrant slaw is tossed in a tangy homemade dressing of lemon juice, apple cider vinegar, Dijon mustard, and a hint of sweetness from honey or maple syrup. Fresh parsley adds a pop of color and herbaceous depth, while the quick 15-minute prep time makes it an effortless choice for busy days. Serve it as a refreshing side dish or as a versatile topping for sandwiches, tacos, or burgers. This easy-to-make slaw is not only packed with nutrients but also vegan-friendly when using maple syrup. Perfect for picnics, BBQs, or weeknight dinners, it’s a must-have recipe for lovers of healthy and wholesome dishes!
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Recipe Information
Ingredients
- 1 large Fennel bulb
- 0.5 head Green cabbage
- 1 large Carrot
- 2 tablespoons Fresh parsley
- 2 tablespoons Lemon juice
- 1.5 tablespoons Apple cider vinegar
- 3 tablespoons Olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey or maple syrup
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Start by preparing the vegetables. Use a knife or mandoline to thinly slice the fennel bulb and green cabbage into fine shreds. Transfer them to a large mixing bowl.
Peel the carrot and grate it using a box grater or food processor. Add the grated carrot to the bowl with the fennel and cabbage.
Finely chop the fresh parsley and mix it into the vegetables for added flavor and color.
In a small bowl, whisk together the lemon juice, apple cider vinegar, olive oil, Dijon mustard, honey or maple syrup, salt, and black pepper until the dressing is emulsified and smooth.
Pour the dressing over the sliced vegetables and toss thoroughly to coat all the ingredients evenly.
Taste the slaw and adjust the seasoning with additional salt or lemon juice if needed.
Let the slaw sit for 10–15 minutes before serving to allow the flavors to meld and the vegetables to soften slightly.
Serve the slaw as a side dish or as a topping for sandwiches, burgers, or tacos. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1384 mg | 60% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 36.2 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2444 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
