No-Mayo Apple Fennel Coleslaw

Name: No-Mayo Apple Fennel Coleslaw
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10
Ingredients: 1/4 head green cabbage; 1 medium fennel bulb; 1 red apple; 1 cup dill leaves; 2 cloves garlic; 3 tbsp apple cider vinegar; 5 tbsp olive oil; 2 tsp Dijon mustard; 1 1/2 tsp caster sugar; 1/2 tsp salt; 1/8 tsp black pepper; 2 tsp caraway seeds

This bright no-mayo coleslaw is crisp, refreshing, and full of sweet-tart crunch from apple, fennel, and cabbage. A Dijon apple cider vinaigrette keeps it light while dill and caraway add a fragrant, savory finish.

Servings10 Portions

Prep Time15 Mins

Cook Time60 Mins

Difficulty

Easy

Ingredients

green cabbage
0.3 head
fennel bulb
1 medium
red apple
1
dill leaves
1 cup
garlic
2 cloves
apple cider vinegar
3 tbsp
olive oil
5 tbsp
Dijon mustard
2 tsp
caster sugar
0.5 tsp
salt
0.5 tsp
black pepper
0.1 tsp
caraway seeds
2 tsp

Step-by-Step Instructions

Make the dressing: add the garlic, apple cider vinegar, olive oil, Dijon mustard, caster sugar, salt, and black pepper to a jar. Seal tightly and shake until the dressing is well combined.

Place the thinly sliced cabbage, fennel, apple, and chopped dill in a very large mixing bowl. Pour the dressing over the vegetables and toss thoroughly so everything is evenly coated.

Add the caraway seeds and toss again, making sure the seeds are distributed throughout the slaw.

Let the coleslaw rest for at least 1 hour at room temperature or in the refrigerator, until the cabbage softens slightly and the flavors come together.

Toss once more before serving, then transfer to a serving bowl. Serve chilled or closer to room temperature for the best flavor.