Red Cabbage and Fennel Coleslaw
Elevate your next meal with the crisp and vibrant flavors of Red Cabbage and Fennel Coleslaw, a refreshing twist on the classic slaw. This delightful dish combines the crunch of thinly sliced red cabbage, the subtle anise notes of fresh fennel, and the natural sweetness of shredded carrots, all brought together with a creamy yet tangy dressing made from Dijon mustard, apple cider vinegar, and honey. Fresh parsley adds a burst of herbal freshness, while the quick 20-minute prep time makes it an effortless side dish for weeknight meals, BBQs, or potlucks. Serve it chilled for the perfect accompaniment to sandwiches, burgers, or grilled meats. Packed with color, texture, and bold flavors, this coleslaw is as visually stunning as it is delicious.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 medium head red cabbage
- 1 medium fennel bulb
- 2 large carrot
- 0.25 cup parsley
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Thinly slice the red cabbage using a sharp knife, mandoline, or food processor, and place it in a large mixing bowl.
Trim the fennel bulb by removing the stalks and any tough outer layers. Slice the bulb thinly (preferably using a mandoline for uniform pieces) and add it to the cabbage.
Peel the carrots and shred them using a box grater or a food processor. Add the shredded carrots to the bowl.
Finely chop the parsley and mix it into the bowl with the vegetables.
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, olive oil, salt, and black pepper until well combined and smooth. This will be the dressing.
Pour the dressing over the cabbage mixture and toss thoroughly to coat all the vegetables evenly.
Taste and adjust the seasoning with additional salt or pepper, if necessary.
Let the coleslaw sit in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Serve chilled as a side dish or as a topping for sandwiches and burgers.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 425 mg | 18% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.7 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 548 mg | 12% | |
*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.
