Description
A refreshing and vibrant no mayo coleslaw packed with crunchy vegetables and a zesty dressing, perfect for any meal or occasion.
Ingredients
Scale
- 1/4 large head green cabbage, shredded (~12 cups)
- 1 medium fennel bulb, trimmed, halved and shaved
- 1 red apple, halved and thinly sliced
- 1 cup dill leaves, roughly chopped
- 2 tsp caraway seeds
- 2 small cloves garlic, minced
- 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
Instructions
- Combine the olive oil, apple cider vinegar, Dijon mustard, caster sugar, salt, and black pepper in a jar. Shake well until blended.
- Toss! In a very large bowl, place the shredded cabbage, shaved fennel, sliced apple, and chopped dill. Pour over the dressing and toss well to combine.
- Sprinkle the caraway seeds over the top and give it another toss for even distribution.
- Set aside the coleslaw to sit for at least 1 hour at room temperature.
- Transfer to a serving bowl and serve or store in the fridge for 3 to 4 days.
Notes
For best results, dress the coleslaw just before serving to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg