Fennel and Cabbage Slaw


Spring is in the air – I can smell it! With warmer days and lighter nights, I like to start adding a little more fresh, or raw, foods to my plate. What better way than with a great slaw! This version is refreshing with a lemon, vinegar and olive oil dressing and has a hint of sweetness from the raisins. I also love the surprise flavor of fennel. Whether you are grilling out, or staying in, it’s an easy complimentary side!


Fennel and Cabbage Slaw
Prep time: 
Total time: 
Serves: 8
  • ½ head cabbage, thinly sliced or shredded
  • 2 bulbs fennel, cored and thinly sliced (fronds reserved if possible)
  • 2 large carrots, shredded
  • 4 scallions, chopped
  • ½ cup raisins
  • 1 bunch parsley, chopped
  • ⅓ cup olive oil
  • Juice from 1 lemon
  • 2 Tbsp. white wine vinegar
  • Sea salt and pepper to taste
  1. Add fennel, cabbage, carrot, scallions, raisins and parsley to a large bowl.
  2. Chop fennel fronds and toss in.
  3. In a separate bowl, whisk olive oil, lemon juice, and vinegar. Dress and toss.
  4. Add salt and pepper to taste.


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1 Comment

  • […] I love a good grass-fed brisket and this recipe couldn’t be easier! Adding a mocha flare is a fun twist and sometimes what we serve instead of corned beef on Saint Patrick’s Day. This meat can be paired with so many different combinations of sides, but we typically have a green veggie and potatoes or cauli-mash. It’s great with this “Fennel and Cabbage Slaw.” […]

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