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A white bowl filled with cabbage slaw, red onion slices, sliced fennel, fresh dill, and parsley, with a fork resting inside. The salad looks fresh and lightly dressed.

Herb-Studded Cabbage and Fennel Slaw Without Mayo

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  • Author: Nyssa Tanner
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Find it online: https://nyssaskitchen.com/herb-studded-cabbage-and-fennel-slaw-without-mayo/