Fennel Slaw Recipe

Name: Fennel Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small red cabbage, about 2 cups shredded; 2 large fennel bulbs, about 4 cups shredded; 1/2 cup vegetable oil; 2 tablespoons sugar; 1/4 cup white vinegar; 2 teaspoons stone-ground mustard; 1 teaspoon celery seeds; 1 1/2 tablespoons grated horseradish, preferably fresh; 1 teaspoon salt; 1/2 teaspoon pepper

Servings: persons

1/2 small red cabbage, about 2 cups shredded
2 large fennel bulbs, about 4 cups shredded
1/2 cup vegetable oil
2 tablespoons sugar
1/4 cup white vinegar
2 teaspoons stone-ground mustard
1 teaspoon celery seeds
1 1/2 tablespoons grated horseradish, preferably fresh
1 teaspoon salt
1/2 teaspoon pepper

1
Cut cabbage in quarters, lengthwise.
2
Remove and discard core and slice as finely as possible across width.
3
Place in large bowl.
4
Remove wispy fennel leaves.
5
Chop and reserve for garnish.
6
Cut bulbs in half and slice as finely as possible across width, discarding hard cores.
7
Place in bowl with cabbage.
8
Combine remaining ingredients in another bowl.
9
Add, half a cup at a time, to cabbage and fennel just until well moistened.
10
You don't want a pool of dressing at bottom of bowl.
11
Toss well and store in refrigerator.

299

kcal

Calories

Fat

Carbs

Fat Carbs

* 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 10 ingredients. The key ingredients include: 1/2 small red cabbage, about 2 cups shredded, 2 large fennel bulbs, about 4 cups shredded, 1/2 cup vegetable oil, 2 tablespoons sugar, and more.

Yes, Fennel Slaw 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.

Fennel Slaw

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