No-Mayo Coleslaw with Apple, Fennel and Dill
A crisp, tangy slaw of cabbage, apple, fennel and dill, tossed in a punchy vinegar dressing and rested until tender.
By Cookin' Kitchen
- Prep: 15 minutes
- Servings: 10 servings
Recipe
No-Mayo Coleslaw with Apple, Fennel and Dill
A crisp, tangy slaw of cabbage, apple, fennel and dill, tossed in a punchy vinegar dressing and rested until tender.
Cookin' · https://cookin.club/recipes/no-mayo-coleslaw-with-apple-fennel-and-dill
- Prep
- 15 minutes
- Servings
- 10
Ingredients
For 10 servings
Coleslaw
Dressing
Instructions
Step 1: Shake the dressing ingredients together in a jar.
Step 2: Place the cabbage, fennel, apple and dill in a very large bowl. Pour over the dressing and toss well.
Step 3: Sprinkle with the caraway seeds and toss again.
Step 4: Set aside for at least 1 hour to allow the cabbage to wilt. Toss well, then transfer to a serving bowl and serve.
Step 5: Refrigerate leftovers for 3 to 4 days. The dressing helps keep the apple from browning. Bring the slaw to room temperature before serving.
Notes
Storage and serving
Refrigerate leftovers for 3 to 4 days. Bring the slaw to room temperature before serving. It can be made a day ahead.
Ingredient notes
For the cabbage, use about 12 packed cups, approximately 600 g (1.2 lb) after removing the thick core. Avoid Chinese cabbage, which can become too soft. If substituting another vinegar, start with less and add more gradually to balance the acidity.
Nutrition per serving
- Calories
- 99 kcal
- Fat
- 7 g
- Saturated fat
- 1 g
- Carbohydrates
- 9 g
- Sugar
- 4 g
- Fiber
- 3 g
- Protein
- 1 g
- Sodium
- 151 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Cabbage, thinly sliced fennel, apple and dill make a crisp, refreshing slaw, while caraway adds a subtle anise-like note. A tangy apple cider vinegar dressing brings it together without mayonnaise.
Serve it alongside rich mains such as fried chicken, barbecue chicken, brisket, pulled pork or ribs. Let the slaw rest for at least 1 hour so the cabbage softens and the flavors meld.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment