This fresh and colorful Fennel Cabbage Slaw is crisp, fresh and smoky thanks to crispy bacon. Dressed 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? Plus all. the. sides. One of which is this crisp, fresh and extremely colorful fennel cabbage slaw.
To Make This Fennel Cabbage Slaw You Will Need:
- fennel bulbs with fronds (save some of the fennel fronds)
- green onions
- nonfat plain greek yogurt
- red wine vinegar
- kosher salt
- freshly ground black pepper
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. 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. Stir to combine and then set off to the side.
Add 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!
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!).
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Enjoy! And if you give this Fennel Cabbage Slaw recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Fennel Cabbage Slaw
FOR THE DRESSING:
- 1/4 cup plain nonfat greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fennel fronds
- 1 teaspoon honey
- 1 pinch kosher salt, more or less to taste
- 1 pinch freshly ground black pepper, more or less to taste
FOR THE FENNEL CABBAGE SLAW:
- 1 large fennel bulb, core removed, cut in half, and sliced very thinly
- 4 cups purple cabbage, thinly sliced
- 2 to 3 green onions, white and dark green parts, sliced thin
- 4 strips cooked bacon, sliced or chopped
- Toss the sliced fennel, cabbage, scallions, and bacon together in a medium bowl.
- Whisk the greek yogurt, mayonnaise, vinegar, honey, fennel fronds, and kosher salt and pepper, to taste, in a small bowl.
- Add the dressing to the slaw and toss to coat.
- Refrigerate for at least 30 minutes to an hour.
- Serve chilled!
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I love fennel too!! That licourish flavour goes so well in salads!! love the pics so much colour!!
i love salads any type:) but u make this one very good! snaps r also make me hungry beautiful photograpy,thnks for share this.
Very interesting slaw. Love all the ingredients (especially the fennel and bacon.
What gorgeous photos! Your slaw sounds incredibly good~
I love your photos!! We have been enjoying the fab weather in Knoxville, too!! Not a huge fan of fennel, but I love all the other flavors in this slaw!! I love making homemade slaw– so much better than anything you can buy!
This looks wonderful, I will have to try it! I know what you mean when the winter temp is above freezing you want to eat something that will remind you that warm weather will return. Now back snow in Boston.
Yum! I love fennel and this slaw looks great. Plus, I love the way you label your ingredients in the photo – very cute. Thanks for the recipe!
Looks soooooo good!!!
Oh wow, I love the color here. I have never made anything like this. I need to remedy that.
OMG this looks amazing. I can't wait to try it!
Love fennel! It's always fun to find another recipe that uses it! This slaw looks terrific! Love the colors and the bit of saltiness with the bacon!
I love fennel, and cabbage, and bacon, of course! This sounds fantastic and your pictures are wonderful. it's cold but sunny here. A lot of our snow melted last week, but I still get to skate home on the canal. so I'm happy for the cold as long as it stays frozen.
I love fennel and your pictures are so light and vibrant!!
This is one of my favorite slaws and your recipe for it is spot on. I'm relatively new to your blog and have spent some time browsing through your earlier entries to get a sense of what you do. I'm so glad I did. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings…Mary
I have fresh fennel from my co-op but they cut off the top. What would you use to substitute for the fronds? I'm anxious to try out this recipe!
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