Red Cabbage & Fennel Slaw Salad

April 4, 2018

I am looking forward to spending quality time with friends and family over bottles of rose weekend despite another bout of snow in the forecast.  We’ve been nutritionally conscious since January by adding lots of fruits and veggies to all of our meals.  I’m definitely ditching the mayonnaise-based and calorie rich coleslaw, a favorite come spring and summer grilling season, and instead opting for a gluten free slaw made of nutrient rich red cabbage and fennel, along with some flavor packed herbs and a very easy to make tangy whole grain mustard dressing to round it out.

Serve this crisp adult slaw salad any time of the year or as a compliment to burgers and dogs or as a topper for pulled pork sandwiches.   You can even have it as a stand alone salad with some crunchy nuts on top. I guarantee it’s going to be a grand slam with your guests.  So head to your local farmer’s market or grocery store produce department and pick up the ingredients.  This recipe serves two as a stand alone salad but you can double, triple or quadruple the recipe depending on the size of your party.


1.  In a large bowl, mix together cabbage, fennel, radishes and all herbs.  Squeeze over the juice of one lemon and toss to combine.  Set aside. ***Save the fennel fronds for later

2. Whisk together apple cider vinegar, white vinegar, whole grain mustard (I love Maille), minced garlic cloves, olive oil, lemon juice, salt and pepper until emulsified

3.  Add the dressing to the bowl of slaw salad and toss together until well combined

4.  Season with sea salt, freshly ground pepper

5.  Top with fennel fronds

*** Top the salad with toasted nuts, avocado or a protein like grilled chicken or grilled pork

Leave me a comment if you try this recipe and let me know how it turned out.  Do you have unconventional salads you swear by? I’d love to try your recipes.  Until next time, have a safe weekend.

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