Let's Dish With Linda Lou

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Fennel Slaw With Fresh Dill


My Fennel Slaw With Fresh Dill recipe is so easy and you can pretty much change it up however you like. I love the licorice (anise) flavor of fennel. This slaw pairs really well with barbeque, pulled pork or smoked brisket.


Fennel bulb

Red Onion



Fennel Slaw

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Total Time: 45 minutes
Yields: 4 servings
Equipment: large mixing bowl, mandolin, Chef’s knife

1/2 head of green cabbage, sliced thin
1 fennel bulb, core removed, sliced thin
1/2 red onion, sliced thin
1/2 a cup of good mayonnaise
1/4 cup of granulated sugar
3 tablespoons of apple cider vinegar
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 tablespoon of celery seed
1 tablespoon of caraway seeds
1/4 teaspoon of ground cumin
2 tablespoon of fresh dill, finely chopped

Using a mandolin grate the cabbage, fennel, and red onion place into a large mixing bowl, toss to combine.

In a separate bowl add the mayonnaise, granulated sugar, apple cider vinegar, Kosher salt, black pepper, celery seed, caraway seeds, and ground cumin, whisk to combine. Transfer the coleslaw dressing to a jar with a tight-fitting lid. Place into the refrigerator for 30 minutes to chill.

Ladle 3 to 4 tablespoons of dressing to the large mixing bowl containing the cabbage mixture. Toss really well to coat all the cabbage, fennel, and red onion. Top with freshly chopped dill and toss through. My Fennel Slaw With Fresh Dill has a great crunch and super flavorful.


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