Crunchy Cole Slaw

Crunchy Cole Slaw is crisp and delicious. It has a tangy, yet slightly sweet sauce that helps to bring out the crunch in the cabbage, carrots and fennel. Yes, this is a fennel recipe too!

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Ingredients to have on hand

• cabbage
• green and yellow pepper
• carrots
• fennel
• Greek yogurt
• horseradish sauce
• sour cream

Why 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.

Save the Fennel Stems

Even though the feathery, green stems on the fennel aren't added to the cole slaw, I love to save them for use as a garnish. Gorgeous.

Equipment

• 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.

Veggie Options

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 ¼ cup diced.

I've made this with a red pepper too, but I think the green pepper offers a more subtle and smooth flavor.

Other Sides

Here are a few other side dish recipes I think you'll love! All of these are delicious when served with my Crunchy Cole Slaw.

• Creamed Corn
• Classic Potato Salad
• Creamy Pea Salad

Crunchy Cole Slaw

Crisp and fresh, this slaw has a tangy, yet slightly sweet sauce that helps to bring out the crunch in the cabbage, carrots and fennel in this made from scratch side dish.

5 from 50 votes

Print Rate Pin Recipe

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Servings: 8 people, as a side dish

Calories: 123kcal

Author: Melinda O'Malley Keckler

Ingredients 

1x2x3x

Slaw Ingredients

• 1 head cabbage grated
• 1 green pepper grated
• 1 yellow pepper grated
• 2 large carrots peeled and grated
• 1 fennel bulb sliced very thin

Dressing

• ½ cup mayonnaise
• ½ cup Greek yogurt
• ⅓ cup sour cream
• 1 tablespoon horseradish sauce
• 1 tablespoon dried chopped onion flakes
• 2 tablespoons sugar
• ½ teaspoon pepper
• 1 teaspoon salt

Instructions

• 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.

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Nutrition

Calories: 123kcalCarbohydrates: 17gProtein: 4gFat: 5gSaturated Fat: 2gCholesterol: 8mgSodium: 462mgPotassium: 456mgFiber: 5gSugar: 9gVitamin A: 2867IUVitamin C: 86mgCalcium: 96mgIron: 1mg

Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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