Cabbage and Fennel Coleslaw
Coleslaw spiked with crunchy licorice-flavored fennel is a playful way to update a classic. Tossed in a mayonnaise-free dressing with plenty of zing, this coleslaw makes for a bright and refreshing side dish. (Photo source: pixy.org)
| Yield: 6 servings | Time: 20 minutes |
Ingredients
1 bulb of fennel
½ head of cabbage, thinly shredded (red or green cabbage)
1 ½ cups shredded carrots
¼ cup white or apple cider vinegar
1 teaspoon Dijon mustard
3 tablespoons sugar
½ teaspoon celery seeds
2 tablespoons poppy seeds
¼ cup olive or vegetable oil
salt and pepper to taste
Preparation
Slice the bulb of fennel in half and remove the stalks. Slice the stalks into thin rounds, slice the bulb as thinly as possible, and roughly chop the fronds. (leaves)
Add the sliced fennel into a large bowl with the cabbage and carrots.
In a separate bowl, whisk together the vinegar, mustard, sugar, celery seeds, and poppy seeds. Pour the oil into the bowl while continuing to whisk. Season the dressing to taste with salt and pepper.
Pour the dressing into the bowl with the vegetables and stir around to coat evenly. The coleslaw can be served right away or can keep in the fridge for up to 3 days.
Zero-waste tips
• Feel free to add other crisp raw vegetables such as radishes, green or red onions, red bell peppers, celery, or shaved brussels sprouts. This is a great clean-out-the-fridge dish!