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!).
For more slaw recipes Click HERE!
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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