Purple slaw with fennel and dill recipe

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Unlike typical mayo-heavy coleslaw recipes, there’s no soggy cabbage here! This slaw is light, zippy and super crunchy from first to last bite.

  • Yield: 4 Servings


  • ½ lb (225 g) red cabbage
  • 1 cup (85 g) thinly sliced fennel bulb
  • 1 cup (85 g) thinly sliced red onion
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) lemon juice
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 tbsp (4 g) minced fennel leaves
  • 1 tbsp (6 g) minced fresh dill
  • ½ tsp salt
  • 2 tbsp (2 g) chopped fennel fronds
  • 2 tsp (2 g) dried dill
How to Make It
  1. Use a mandoline to slice the cabbage thinly. Cut the fennel root in half and slice thinly with the mandolin, then do the same with the red onion.
  2. Toss the cabbage, fennel and red onion in a bowl with the remaining ingredients. You can serve the slaw immediately or refrigerate it, covered, overnight for the flavors to all meld together.

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