My Fennel Slaw With Fresh Dill recipe is so easy to make. I love the anise (licorice) flavor of fennel. This slaw pairs really well with pulled pork, smoked beef brisket, or even pulled barbecue chicken.
Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Total Time: 45 minutes
Yields: 4 servings
Equipment: large mixing bowl, small mixing bowl, mandolin, chef’s knife, Mandolin
1/2 head of green cabbage, sliced thin
1 fennel bulb, core removed, thinly sliced
1/2 red onion, thinly sliced
1/2 a cup of good mayonnaise
2 tablespoons of milk, (2% or whole milk)
1/4 cup of granulated sugar (substitute Agave nectar)
3 tablespoons of apple cider vinegar
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 tablespoon of celery seed
2 tablespoon of fresh dill, finely chopped
Garnish with fennel fronds, roughly chopped (optional)
Using a mandolin grate the cabbage, fennel, and red onion. Transfer to a large mixing bowl, toss to combine.
In a small mixing bowl add the mayonnaise, milk granulated sugar, apple cider vinegar, Kosher salt, fresh ground black pepper, and celery seed, 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 into the large mixing bowl containing the cabbage mixture. Toss really well to coat all the cabbage, fennel, and red onion. Add fresh chopped dill and toss to combine. Garnish with chopped fennel fronds. There you have it, my Fennel Slaw With Fresh Dill.