Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

This savory coleslaw dish will steal the show! Fennel and cabbage slaw tossed in a tangy vinaigrette with carrots and zucchini strips makes for a tasty and nutritious side for any meal.

Source: Better Homes and Gardens


Recipe Summary

20 mins
2 hrs
2 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • Cut off stalks from fennel; reserve tops and discard stalks. Discard any wilted outer layers from fennel and cut a thin slice from base of bulb. Quarter fennel bulb lengthwise; slice very thinly. Set aside. Chop enough of the reserved fennel tops to make 1 tablespoon; set aside along with a few sprigs of the feathery leaves.

  • For vinaigrette, in a small screw-top jar combine the 1 tablespoon chopped fennel tops, the oil, vinegar, mustard, sugar, salt, and pepper. Cover and shake well.

  • In a very large serving bowl combine sliced fennel, cabbage, and zucchini; toss gently to combine. Pour vinaigrette over cabbage mixture; toss gently to coat. Cover and chill for 2 to 24 hours.

  • To serve, garnish the slaw with the reserved sprigs of feathery leaves.

Nutrition Facts

121 calories; fat 9g; saturated fat 1g; carbohydrates 9g; mono fat 7g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 2g; vitamin a 728.9IU; vitamin c 24.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.2mg; folate 64.5mcg; sodium 200mg; potassium 253mg; calcium 40.4mg; iron 0.5mg.