Classic coleslaw gets a Culinary Ginger spin by adding crunchy fennel and spring onions all mixed in a creamy delicious dressing. Spring is here and we’re ready for the warm weather.
Coleslaw is the perfect side dish that goes with just about anything and now that the weather is warming up, I’m starting to think about barbecue.
If you think you don’t like fennel, or haven’t tried it, try it in this coleslaw. Fennel is a mild anise flavored vegetable that has great crunch which is perfect for coleslaw and doesn’t loose it crunch when covered in dressing and adds a little extra flavor than using just cabbage alone. I also added spring onion for a little onion flavor that creeps through in the background.
I made this coleslaw as a delicious and crunchy topping for pulled chicken sandwich. Slow roasted chicken breasts are shredded and mixed with my homemade barbecue sauce that made for one mouth-watering sandwich. But one wasn’t enough because I enjoyed two that day.
- 1/2 head green cabbage, finely shredded
- 1 fennel bulb, finely shredded
- spring onions, finely shredded
- carrots, finely shredded
- 2 large hard boiled eggs, yolks only
- 3 tablespoons good mayonnaise
- 2 tablespoons English mustard
- Juice of 1/2 lemon
- 1 tablespoons honey
- 1 teaspoon white vinegar
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- Add the cabbage, fennel, spring onions and carrots to a bowl. Mix and set aside.
- Add the egg yolks, mayonnaise, mustard, lemon juice, honey, vinegar, milk, salt and pepper a bowl and whisk until thick and smooth.
- Add to the vegetables and mix well.
Amount Per Serving:Calories: 93 Saturated Fat: 1g Cholesterol: 49mg Sodium: 192mg Carbohydrates: 8g Fiber: 2g Sugar: 4g Protein: 3g