There’s a little something extra in my Crunchy Vegetable Coleslaw. Added protein in the dressing along with a flavor boost from fresh fennel and scallions. Shredded cabbage and carrots are what you come to expect, but the slight anise flavor of the fennel brings, I think, extra flavor.

Crunchy vegetable coleslaw with vibrant orange carrot shreds and green scallions in a bowl

If you think you don’t like fennel—or haven’t tried it—give it a chance. This mild, anise-flavored vegetable adds a great bite that works perfectly in this dish. It holds its crunch even under dressing and brings more flavor than cabbage alone.

Topping a tray of pulled pork with crunch vegetable coleslaw

Coleslaw dressing

As I mentioned, I add protein to the dressing by mixing in cooked egg yolks. They not only boost the protein content but also add creaminess and thickness. A touch of Dijon mustard brings a slight tang, creating a well-balanced sauce.

Crunchy vegetable coleslaw from overhead

I use honey in the dressing because it dissolves better than sugar. But if you prefer, you can use sugar or agave instead.

I love serving this side dish over pulled pork in my Slow Roasted Pulled Pork Sandwiches and Pulled Chicken Sandwich. Its freshness and creaminess cut through the richness of the barbecue sauce—especially since my sauce includes bacon and chipotles in adobo.

Shredded Cabbage and Carrots

You don’t need to be a wiz with the chef’s knife to shred the vegetables. All grocery stores sell packages of pre-shredded cabbage and carrots and this is what I always buy. The fennel will need to cut by hand, but there is not much of it. If you have a food processor with a shredding blade, even better.

If you’ve made my Crunchy Vegetable Coleslaw, please leave a star rating in the recipe card. You can also leave a comment below or ask a question.

A black bowl filled with crunchy vegetable coleslaw
5 from 6 reviews

Crunchy Vegetable Coleslaw

Janette
Cabbage, crunchy fennel and scallions all mixed in a creamy delicious dressing. 
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
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Ingredients
 

Recipe yields: 4 cups/16 ounces/1 liter

  • 3 cups (6.3 ounces/180 grams) green cabbage, finely shredded
  • 1 cup (4 ½ ounces/125 grams) fennel bulb, finely shredded
  • ½ cup (80 grams) carrot, finely shredded
  • 2 scallions, finely sliced
  • 2 large hard-boiled eggs, yolks only
  • 3 tablespoons good mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 tablespoons honey
  • 1 teaspoon white vinegar
  • 3 tablespoons milk
  • 1/4 teaspoon salt

Instructions
 

  • To a large mixing bowl, add the cabbage, fennel, carrot and scallion. Toss and set aside.
  • Add the egg yolks, mayonnaise, mustard, lemon juice, honey, vinegar, milk, salt and pepper a bowl and whisk vigorously to break up the yolks until thick and smooth.
  • Add to dressing the vegetables and mix well.
Serving: 1, Calories: 104kcal, Carbohydrates: 10g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Cholesterol: 72mg, Sodium: 230mg, Fiber: 3g, Sugar: 6g
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