This vinegary, herb-studded cabbage and fennel slaw is so simple to make and so exceptionally delicious. It boasts bright and zippy flavors, with red onion and thinly sliced fennel that have been slightly mellowed out by a quick marination in the slaw dressing. It’s perfection! The parsley and dill add this beautiful herbaceous quality to the recipe. And it pairs beautifully with everything from a BBQ spread to a yummy rice bowl!
We love a quick and easy vinegar-based slaw to lighten up lunch or dinner!
I think that fennel gets somewhat of a bad reputation because a lot of folks judge it based on how it tastes before it’s been marinated, sautéed, or roasted.
But it’s one of those vegetables that can transform into something entirely different when you use one of the methods I listed above! I love adding it to soup like this Dairy-Free Creamy Tomato Basil Soup Recipe or a tray of roasted vegetables. But I also love it in slaws and salads like this Green Apple and Walnut Salad.
I will always toss it into a dressing to marinate, or even just a bit of lemon juice and salt before serving it raw. Without fail, that step takes away some of the straightforward anise flavor it’s so known for and brings out some of its other delightful characteristics.
In a recipe like this, it pairs so well with classic slaw ingredients. And offers the loveliest sweet, aromatic, slightly crisp-and-crunchy element for an instant flavor upgrade.
Have I convinced you to try it yet?! I hope so because it’s so very yummy and we are entirely obsessed 🙂
A few quick recipe tips!
I typically buy a head of cabbage and shred it at home using a large cutting board and a knife. The easiest way to do this is to cut the head of cabbage into quarters, lay each quarter on one of it’s flat sides, and then cut out the thick core before slicing it thin. To reduce prep time a little bit you can use pre-shredded cabbage from the grocery store!
Fresh dill and parsley are so good together in this slaw. But you can always just use one or the other if that’s all you have on hand.
Maybe it’s my Midwest roots, but I LOVVVVE love a good slaw. From a vinegar-based slaw to something creamier, they’re all SO EASY to make dairy free. For some other slaw ideas be sure to peek at our recipes for Chopped Vinegary Green Cabbage Salad with Dill, Classic Mayo-Based Coleslaw, or even the Cabbage and Corn Slaw with Honey and Lime from the taco recipe it’s featured in!
How to make this bright slaw
Serving suggestions
This slaw pairs so well with any type of rich dish or meal. It’s also a great addition to a rice bowl with a yummy, creamy sauce like our Dairy-Free Cashew Cream Tzatziki.
It would also be delicious served alongside Bacon Wrapped Chicken, Pan Seared Blackened Salmon, or Skillet-Baked Curry Chicken and Rice!
If you enjoyed this crunchy slaw we’d love it if you would take a moment to rate and review it below! 🌟🌟🌟🌟🌟 It’s also a great place for questions, and super helpful for other readers if you share any modifications you made to the recipe.
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Herb-Studded Cabbage and Fennel Slaw Without Mayo
- Total Time: 40 minutes (includes chilling time)
- Yield: 6 servings 1x
- Diet: Dairy-Free, Gluten-Free, Paleo
Description
This vinegary, herb-studded cabbage and fennel slaw is so simple to make and so exceptionally delicious. It boasts bright and zippy flavors, with red onion and thinly sliced fennel that have been slightly mellowed out by a quick marination in the slaw dressing. It’s perfection! The parsley and dill add this beautiful herbaceous quality to the recipe. And it pairs beautifully with everything from a BBQ spread to a yummy rice bowl!
Ingredients
- 2 tablespoons rice vinegar or white wine vinegar
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons honey or maple syrup
- 1/4 cup olive oil
- 1 large fennel bulb, core removed and very thinly sliced
- 1/2 a small red onion, thinly sliced
- 6–7 cups finely shredded cabbage (from one small cabbage or half a medium sized cabbage)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
Instructions
- Prep veggies. Thinly slice the fennel and red onion and finely shred the cabbage. Chop the parsley and dill and set everything aside. The fennel and red onion can be combined in the same prep bowl, as can both of the herbs.
- Whisk together dressing. In a bowl big enough to fit all of the slaw ingredients, whisk together 2 tablespoons vinegar, 1 tablespoon lemon juice, 3/4 teaspoons kosher salt, 1/4 teaspoon black pepper, 2 teaspoons honey or maple syrup, and 1/4 cup olive oil until well combined.
- Assemble the slaw. Add the fennel and red onion to the dressing and toss to coat evenly. Let sit in the dressing for about 5 minutes, stirring occasionally, to soften their bite a little. Add shredded cabbage and herbs and toss again.
- Refrigerate for 10-20 minutes before serving, tossing it together once or twice during that time to make sure the vinaigrette evenly coats the slaw.
- Season and serve. Season to taste with salt and pepper and enjoy immediately, or store in the refrigerator until ready to serve.
Notes
This slaw is hearty and should keep in the refrigerator for 3-4 days!
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
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