This fresh and colorful Fennel Cabbage Slaw is crisp, fresh and smoky thanks to crispy bacon. Tossed in a light and simple dressing, this slaw tastes like summer!
It’s sunny and 57 degrees! Did I mention that it’s February? In MICHIGAN!
There was only one way to celebrate this abnormally beautiful day and that was with grilled food!
All winter long I itch to grill. Although we Michiganders know there is more snow in our future, until mid April at the least, we still celebrate how the weather is today and make the most of it because it could be the complete opposite tomorrow. Today my plan was to grill up some brats and have a few sides to go along with them, because what’s better than grilled food? All. The. Sides. One of which is this crisp, fresh and extremely colorful fennel cabbage slaw.
For the salad, you will need 1 large (or 2 if small) fennel bulbs with fronds, 1/2 a medium head of cabbage sliced thin (or about 4 cups), 2 to 3 green onions, 4 strips of bacon that has been cooked and chopped. And for the dressing; 1/4 cup nonfat plain Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons red wine vinegar, 2 tablespoons chopped fennel fronds, 1 teaspoon honey and salt and pepper to taste.
What is Fennel?
Fennel. Tastes mildly of licorice, crisp and delicious! It’s great raw in salads, grilled or roasted. To prep the fennel, first trim the bulb off from the attached stalks, discard the stalks but reserve a good amount of the fronds if using in a recipe like this one. Then cut it in half, remove the core and discard it. Lastly, slice it thin.
First, make the slaw dressing by measuring and adding the 1/4 cup plain, nonfat greek yogurt, 2 tablespoons mayo, 2 tablespoons red wine vinegar, 2 tablespoons chopped fennel fronds, 1 teaspoon honey and salt and pepper to taste. Next, stir to combine and then set off to the side.
Next, toss the sliced cabbage, the sliced fennel and green onions into a large bowl along with the chopped cooked bacon. The colors in this slaw are everything!
Then, using tongs, toss all of the ingredients together.
Lastly, pour the dressing over top of the fennel cabbage slaw.
Then give it one final toss before covering and chilling until ready to serve. With that said, you could serve this immediately, but I do like this slaw chilled. At the least, let the fennel cabbage slaw refrigerate for an hour, just so those flavors can meld.
Finally, serve with your favorite grilled main dish and then prepare your tastebuds for falling in love because the flavor is incredible (thank you bacon!).
Enjoy! And if you give this Fennel Cabbage Slaw recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!
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