Crunchy Vegetable Coleslaw
There’s a little something extra in this 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.
If you think you don’t like fennel, or haven’t tried it, please do. Fennel is a mild anise flavored vegetable that has great bite which is perfect for this dish. It doesn’t lose it crispiness when covered in dressing and adds a little extra flavor than using just cabbage alone.
As I mentioned, there is protein added to the dressing in the way of cooked egg yolks. In addition to the protein, they bring a creaminess and thickness to the dressing along with a slight tang from the Dijon mustard that makes for a well-balanced sauce.
I like to use honey in the dressing because it dissolves better than sugar. Sugar can be used if you prefer or agave.
My favorite way to serve this side dish is over pulled pork in my Slow Roasted Pulled Pork Sandwiches AND Pulled Chicken Sandwich. The freshness and creaminess cuts through the richness of the barbecue sauce (my sauce has 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.
- 3 cups/6.3 ounces (180 grams) green cabbage, finely shredded
- 1 cup/4 ½ ounces (125 grams) fennel bulb, finely shredded
- ½ cup/3 ounces (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
- 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.
Yields: 4 cups/16 ounces/1 liter
Amount Per Serving Calories 104Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 72mgSodium 230mgCarbohydrates 10gFiber 3gSugar 6gProtein 4g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.