Adding fennel to coleslaw gives this simple side a boost of flavor. My Easy Fennel Coleslaw will brighten up your summer picnic or barbecue.
My husband’s family will snack on raw sliced fennel. They even call it by the Italian word for it, “finocchio.” I’m not a big fan of the flavor of black licorice but the mild flavor of it in raw fennel is refreshing. I started adding fennel to my coleslaw years ago when I tried this recipe from Food Network’s Melissa D’Arabian and have continued to do so ever since.
One of my favorite uses for my food processor is shredded veggies. It’s hard to get them thin enough when slicing by hand. I like the cabbage and fennel very thin in coleslaw. I’ve had my Cuisinart Food Processor for about 10 years and it is still going strong.
I’ve enjoyed this coleslaw as a side dish and condiment. It is really good in low carb wraps with some bbq chicken or pork. The wrap shown above is a Coconut Flour Wrap from Lotsa Little Lambs.
Only a few simple ingredients and a few minutes to throw together this great side dish.
Easy Fennel Coleslaw – Low Carb, Grain Gluten Free, THM S
1 small head of cabbage, shredded
2 head of fennel, shredded
4 scallions, thinly sliced
3/4 cup Greek yogurt
1/4 cup mayo
1 tsp salt
1/2 tsp celery seed
Stir together the cabbage, fennel, and scallions. Mix together the rest of the ingredients. Add to the vegetables and toss until covered.
- 1 small head of cabbage shredded
- 2 head of fennel shredded
- 4 scallions thinly sliced
- 3/4 cup Greek yogurt
- 1/4 cup mayo
- 1 tsp salt
- 1/2 tsp celery seed
- Stir together the cabbage, fennel, and scallions. Mix together the rest of the ingredients. Add to the vegetables and toss until covered.
|Amount Per Serving, 12 servings per recipe|
% Daily Value
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fiber 3g
Vitamin A 11%
Vitamin C 73%