Cabbage And Fennel Coleslaw Recipe

Name: Cabbage And Fennel Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 green cabbage small firm; 2 bulbs fennel stalks discarded, fronds set aside; 1 lemon; 2 tablespoons apple cider vinegar; 1 teaspoon anise seeds toasted; 1 teaspoon sugar; 1 teaspoon salt; 1/2 cup Greek-style yogurt plain strained; 1/4 cup sour cream; 1 tablespoon fresh dill chopped; pepper to taste

Servings: persons

1 green cabbage small firm
2 bulbs fennel stalks discarded, fronds set aside
1 lemon
2 tablespoons apple cider vinegar
1 teaspoon anise seeds toasted
1 teaspoon sugar
1 teaspoon salt
1/2 cup Greek-style yogurt plain strained
1/4 cup sour cream
1 tablespoon fresh dill chopped
pepper to taste

1
Remove any tough outer leaves from the cabbage. Quarter it and cut away the core. With a mandoline, slice the wedges thinly and transfer to a large bowl.
2
Cut the fennel bulbs in half lengthwise. Cut away the core. Slice the fennel thinly on the mandoline and add to the cabbage.
3
Chop the fronds finely and add to the vegetables. Toss well.
4
In a small bowl, stir together the lemon juice, vinegar, anise seeds, sugar, and salt. Pour over the cabbage mixture and toss again.
5
Refrigerate for an hour. This will allow it to macerate and the flavors to enhance.
6
With tongs, transfer the slaw to another bowl, leaving behind all but 1 to 2 tablespoons of liquid.
7
In a small bowl, whisk together the yogurt, sour cream, and dill. Add to the cabbage and toss to combine.
8
Add pepper, taste for seasoning, and add more salt, if you like.
9
Refrigerate for about 1 hour.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 green cabbage small firm, 2 bulbs fennel stalks discarded, fronds set aside, 1 lemon, 2 tablespoons apple cider vinegar, and more.

Yes, Cabbage And Fennel Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cabbage And Fennel Coleslaw

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