Crisp and Refreshing Shaved Fennel No Mayo Coleslaw

Mixing 1.2 pounds of shredded green cabbage, thin red apple pieces, and shaved fennel with a sharp vinegar liquid produces our Crisp and Refreshing Shaved Fennel No Mayo Coleslaw. You need to leave the prepared salad alone for a minimum of one hour. This mandatory resting period softens the tough greens, ensuring a completely moist bite.

The cabbage, fennel, and red apple

The recipe calls for a quarter of a large green cabbage, or a half of a small head. This amount yields roughly twelve packed cups, or 1.2 pounds of cored cabbage. You should avoid delicate Chinese cabbage. Chinese cabbage turns mushy when mixed with the dressing. Standard green cabbage holds up well.

Find a medium fennel bulb roughly as large as a standard baseball. Trim the bulb, cut it in half, and halve the red apple as well. You want very thin pieces, so pass both over a mandoline set to 1.5 mm. Shaving the ingredients thinly keeps their textures delicate and leaves the flavors balanced.

Fresh dill and caraway seeds

One bunch of fresh dill provides about a cup of chopped leaves. The dill gives the chilled vegetables a warm herbal taste. Caraway seeds bring a mild minty-anise note. This taste works well with the fresh dill and the shaved fennel. Two teaspoons of caraway seeds are enough. Extra seeds will overpower the subtle herbs.

The vinegar dressing

To achieve the familiar flavor of traditional coleslaw without any mayonnaise, this mixture relies on additional sugar and a larger proportion of vinegar compared to oil. Apple cider vinegar offers a moderate acidity that complements the fresh fruit. Standard white vinegar works as a replacement if needed. Just begin with a reduced amount of the white vinegar and adjust it to your liking.

Put the olive oil, apple cider vinegar, Dijon mustard, caster sugar, minced garlic, salt, and black pepper into a small glass jar. Fasten the lid. Shake the sealed container vigorously until the oil and liquids blend together. Shake the jar well to emulsify the ingredients before they hit the greens.

Mixing and resting the salad

Put the shredded cabbage, shaved fennel, sliced apple, and chopped dill into a large bowl. Pour the shaken liquid over the top. Toss the ingredients well so everything gets a wet coating.

Sprinkle the caraway seeds evenly over the dressed salad. Toss the bowl again to distribute the seeds.

You must let the salad sit for at least one hour before eating. If you eat the dish right away, you will chew stiff cabbage instead of a well-marinated salad. The wait allows the salt and vinegar to wilt the tough greens. This process creates a juicy texture. The high acidity also stops the sliced red apple from oxidizing and turning brown.

What to serve with the coleslaw

The sharp dressing cuts through fatty foods and heavy meats. You can plate this salad in a few different ways:

• Serve the bright side dish alongside pulled pork, brisket, or fried chicken.
• Pair the raw vegetables with delicate proteins like roasted fish or grilled prawns.
• Mix the leftover greens with canned tuna or shredded cooked chicken to create a hearty standalone meal.
• Layer the coleslaw into sandwiches that contain ham, avocado, or smoked salmon.

Storing leftovers

Keep the leftover salad in an airtight container in the refrigerator. The dish stays crisp for three to four days. The salad actually tastes better when you prepare it a day in advance. The resting time allows the ingredients to fully meld in the fridge.

Cold temperatures mask the sharp taste of the vinegar. Always let the chilled salad sit out on the counter. Eat the greens once they reach room temperature.