Fennel and Red Cabbage Slaw

There are so many variations of coleslaw to choose from. Here is a lighter yet flavorful recipe that we often enjoy as an accompaniment to roasted or grilled meats and poultry. It is quick and easy to prepare but is best when allowed to marinate for a few hours in the refrigerator. Use a hand mandoline or a food processor fitted with a thin slicer for best results.

4 servings

INGREDIENTS:

1 tablespoon fresh lime juice

1 tablespoon rice vinegar

2 teaspoon mirin

1 tablespoon avocado oil

½  teaspoon kosher salt

2 cups red cabbage, finely shredded (about ¼ head)

1 fennel bulb, finely shredded on mandoline (about 3 cups)

1 carrot, grated (about 1 cup)

Reserve fennel fronds for garnish

DIRECTIONS:

  1. Whip the lime juice, vinegar, mirin, oil, and salt in a large mixing bowl.

  2. Toss the cabbage, fennel, and carrot into the dressing in the bowl.

  3. Cover and refrigerate for a half hour or more.

  4. Serve with fennel frond garnish.

Note: Store in the refrigerator for up to five days or in the freezer for up to 3 months. Defrost in the refrigerator.

Fennel and Red Cabbage Slaw

Fennel and Red Cabbage Slaw
Yield: 4 servings
Author:
Prep time: 15 MinInactive time: 30 MinTotal time: 45 Min
There are so many variations of coleslaw to choose from. Here is a lighter yet flavorful recipe that we often enjoy as an accompaniment to roasted or grilled meats and poultry. It is quick and easy to prepare but is best when allowed to marinate for a few hours in the refrigerator. Use a hand mandoline or a food processor fitted with a thin slicer for best results.

Ingredients

  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice vinegar
  • 2 teaspoon mirin
  • 1 tablespoon avocado oil
  • ½ teaspoon kosher salt
  • 2 cups red cabbage, finely shredded (about ¼ head)
  • 1 fennel bulb, finely shredded on mandoline (about 3 cups)
  • 1 carrot, grated (about 1 cup)
  • Reserve fennel fronds for garnish

Instructions

  1. Whip the lime juice, vinegar, mirin, oil, and salt in a large mixing bowl.
  2. Toss the cabbage, fennel, and carrot into the dressing in the bowl.
  3. Cover and refrigerate for a half hour or more.
  4. Serve with fennel frond garnish.

Notes

Store in the refrigerator for up to five days or in the freezer for up to 3 months. Defrost in the refrigerator.

Nutrition Facts

Calories

74.64

Fat (grams)

3.73 g

Sat. Fat (grams)

0.47 g

Carbs (grams)

10.39 g

Fiber (grams)

3.19 g

Net carbs

7.2 g

Sugar (grams)

5.37 g

Protein (grams)

1.53 g

Sodium (milligrams)

217.54 mg

Cholesterol (grams)

0 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

fennel, slaw
salad, slaw
American
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Linda HierholzerSALADS