Crunchy Cole Slaw is crisp and delicous. It has a tangy, yet slightly sweet sauce that helps to bring out the crunch in the cabbage, carrots and fennel We might not use fennel everyday, but believe me, it adds great texture and a touch of sweetness. It's perfectly suited for a distinctive cole slaw like this. Fennel smells a bit like licorice, but the flavor it adds to a side dish like this is fresh and delicious.
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Believe it or not, it's easy to find fennel. Most grocery stores have it. Sometimes it's in short supply since it is an ingredient that most folks don't use every single day. Just look for the distinctive bulb and the feathery-like stalks in the produce section.
- I like using this handy tool to create the perfect texture for slaw. But a mandolin will work too, as long as the blades are wide enough to hold cabbage.
- Be sure to also use a protective, cut resistant glove.
Serving Cole Slaw
This cole slaw is delicious served right away, but the crispy crunch will remain even if you wait until the next day to enjoy it. That's what I love most about this recipe, how the veggies all keep that crunchy disposition for about a week, and don't get soggy.
I use onion flakes instead of fresh onion in this cole slaw because I like the onion flavor, but the dried flakes means no one's going to bite into a chunk of raw onion. But if you prefer the freshness of a using raw onion use about 1/4 cup diced. I've made this with a red pepper too, but I think the green pepper offers a more subtle and smooth flavor.
Crunchy Cole Slaw
- 1 head cabbage grated
- 1 green pepper grated
- 1 yellow pepper grated
- 2 large carrots peeled and grated
- 1 fennel bulb sliced very thin
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1/3 cup sour cream
- 1 tablespoon horseradish sauce
- 1 tablespoon dried chopped onion flakes
- 2 tablespoons sugar
- 1/2 teaspoon pepper
- 1 teaspoon salt
- Slice the cabbage into large chunks and shred into a large bowl. I like using a mandolin to create the perfect texture for slaw. Just be sure to wear a protective, cut resistant glove.
- Using a cheese grater, shred the green and yellow peppers, be sure to collect as much of the juice from the peppers as you can, it'll help blend the sauce. Grate the carrots, then slice the fennel bulb and using a mandolin. Slice the fennel very thin. Save the fennel leaves, or sprigs for garnish.
- Place all the veggies in a large bowl with the cabbage.
- In a glass measuring cup or bowl, combine mayonnaise, yogurt, sour cream, horseradish sauce, dried onion, sugar, pepper and salt and whisk together to create a sauce.
- Mix the veggies in the large bowl, then add the sauce and stir gently to combine. Garnish with a few sprigs of fennel leaves.
- Cover and refrigerate until serving. It's delicous served right away.
Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.