| Level: | Easy |
| Total: | 25 min |
| Prep: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
- 1 cup thinly sliced purple cabbage
- 2 scallions, chopped
- 2 strips bacon, cooked crisp and chopped
- 1/4 cup mayonnaise
- 3 tablespoons red wine vinegar
- 3 tablespoons chopped fennel fronds
- 1 teaspoon sugar
- Salt and freshly ground black pepper
Instructions
- Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.
Nutrition Facts
| Calories | 180 calorie |
| Total Fat | 16 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 13 milligrams |
| Sodium | 339 milligrams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 2.5 grams |
| Protein | 2 grams |
| Sugar | 1 grams |
Reviews
It’s five star once you delete the bacon and mayo and substitute rice vinegar, honey, minced jalapeño, red onion and sesame oil. Do we really need bacon and mayo in this slaw?
O
I was looking for a new dish to served with my fried fish and this is it! Will absolutely be making this in the future.
I made this slaw when I had leftover fennel and shredded cabbage in the fridge. It’s a great refreshing twist on traditional cole slaw. My husband is currently doing the no carbs thing, so this was right up his alley and he loved it!! I’ve saved this recipe and will definitely make again!
This is a delicious slaw when it’s freshly made. By the next day, however, the fennel flavor fades and the crisp bacon isn’t. But the dressing is tart and not overpowering, and it gives just a little bit of a twist to a transitional cole slaw.
We used this on sandwiches under buttermilk (baked) chicken with some homemade pickles and it was PERFECT. Simple yet delicious. Definitely a winner.
love it! i make fish tostadas and add this as a topping
hi, for older and sick:) i am boiling 1 potato, 1 carrot, onion or scallion(or any used), parsnip( like 1/2 carrot), parsley, dill, fennel, sweet potato, asparagus, brasel sprout, beet.
The vegie and sises may very:). Cook 15-20 min. if you like – can blend. Add low fat yogurt or kefir. If using beets- cook them first, cool, grate. Add to other vegetables when soup is almost ready. Eat hot, warm or cold with bread or without. i like cold in Summer time. Thank you.
m, nyc
The vegie and sises may very:). Cook 15-20 min. if you like – can blend. Add low fat yogurt or kefir. If using beets- cook them first, cool, grate. Add to other vegetables when soup is almost ready. Eat hot, warm or cold with bread or without. i like cold in Summer time. Thank you.
m, nyc
Love this slaw! I was out of red wine vinegar so I substituted for 1/2 raspberry balsamic and 1/2 Apple cider vinegar. I also grated in 2 carrots. YUM!
I tried this recipe for the first time last week. It was very easy and quick to prepare. My family loved it! It was a great way to get us to eat more raw veggies. The fennel and sugar gave the slaw a mildly sweet taste which we really liked. I had some slaw left over so I covered the dish with foil and placed it in the fridge for the next evening. The slaw was still crunchy despite sitting in the dressing overnight.