Description
A refreshing twist on traditional coleslaw, this no-mayo coleslaw recipe features a delightful mix of green cabbage, shaved fennel, crisp apple slices, and fragrant dill tossed in a tangy apple cider vinegar dressing with a hint of caraway seeds. Perfect for picnics, barbecues, or as a light side dish.
Ingredients
Units
Scale
Coleslaw:
- 1/4 large head green cabbage, shredded (~12 cups)
- 1 medium fennel bulb, shaved
- 1 red apple, thinly sliced
- 1 cup dill leaves, chopped
- 2 tsp caraway seeds
Dressing:
- 2 small cloves garlic, minced
- 3 tbsp apple cider vinegar
- 5 tbsp olive oil
- 2 tsp Dijon mustard
- 1 1/2 tsp caster sugar
- 1/2 tsp salt
- 1/8 tsp black pepper
Instructions
- Dressing: Shake Dressing ingredients in a jar.
- Toss: Combine cabbage, fennel, apple, and dill in a large bowl. Pour over Dressing, toss well.
- Sprinkle: Add caraway seeds, toss again.
- Set aside: Allow to wilt for at least 1 hour. Toss, transfer to a serving bowl, and serve!
Notes
- Cabbage should be packed to yield about 12 cups.
- Size of a medium fennel bulb is similar to a baseball.
- Caraway seeds add a hint of aniseed flavor.
- Dressing has a slightly sweeter profile for a coleslaw-like taste.
- Adjust vinegar to taste as acidity can vary.
Nutrition
- Serving Size: 1 serving
- Calories: 99 cal
- Sugar: 4g
- Sodium: 151mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 1g
