There is a little something extra in my Crunchy Vegetable Coleslaw. Beyond classic cabbage and carrots, I’ve sneaked protein right into the dressing. I also boosted the crunchy base with fresh green onions (scallions) and crisp fennel. The fennel’s slight anise note brings an unexpected depth. It completely transforms this summer backyard staple from ordinary to extraordinary.

Colorful coleslaw in a black bowl

Table of Contents

Why You Should Give Fennel A Chance


If you think you don’t like fennel (or simply haven’t cooked with it yet) this is the recipe to try. This mild, anise-flavored vegetable adds an incredible bite that works perfectly against the sweet cabbage. Even better? It holds its crunch beautifully under the dressing, meaning your slaw won’t get soggy an hour after mixing.

The Secret Protein Dressing


As I mentioned, the real magic happens in the dressing. By whisking cooked egg yolks right into the base, you get an instant protein boost and a velvety, rich texture that mimics traditional British salad cream. A touch of Dijon mustard brings a sharp tang, perfectly balancing the richness of the yolks.


Pro-Tip for the Leftover Egg Whites: Don’t let them go to waste. Finely chop up the leftover egg whites and toss them right into the cabbage mix for even more texture and protein, or save them for a quick breakfast scramble the next morning.

Ingredient Substitutions and Shortcuts

  • The Sweetener: I use honey in the dressing because it dissolves instantly into the cold liquid. However, you can easily swap it for maple syrup, agave, or standard white sugar if that’s what you have on hand.
  • The Veggie Base: You don’t need master chef knife skills for this recipe. I almost always buy bags of pre-shredded cabbage and carrots at the grocery store to save time. You will just need to slice the fennel thin by hand, or run it through a food processor with a shredding blade.
An overhead view of vegetable coleslaw in a bowl with shredded chicken

Make Ahead and Storage Tips

Because fennel and cabbage are incredibly hearty, this cabbage slaw actually tastes better after sitting in the fridge for an hour to let the flavors marry.

  • Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
  • Quick Fix: If the slaw draws out excess moisture and thins the dressing after a day in the fridge, just give it a vigorous stir and a tiny pinch of extra salt before serving to wake the flavors back up.

What to Serve with Fennel Coleslaw

Shredded pork and coleslaw on a bun sandwich
A side view of pulled chicken and coleslaw on a bun


This is the ultimate barbecue side dish. I love piling a massive spoonful of this crispy slaw directly over pulled pork in my Slow Roasted Pulled Pork Sandwiches or a Pulled Chicken Sandwich (both pictured above). The vibrant freshness and bright acidity cut beautifully through the richness of heavy barbecue sauces—especially if your sauce features bold, deep ingredients like bacon and chipotles in adobo.

More Ways to Love Fennel

A bowl of penne pasta with mushrooms and fennel
Creamy yet dairy free cauliflower and fennel soup in a black bowl topped with bacon crumbles
Browned breadcrumbs on top of baked fennel and apple


Once you realize how much flavor fennel brings to the table, you’ll want to use it everywhere. In the winter, I love roasting it or blending it into a velvety Cauliflower and Fennel Soup for a cozy, warming meal. But during the summer, its crisp texture belongs in raw, vibrant salads. If you have extra fennel left over from this slaw, try using it up in my Easy Mushroom, Fennel, and Sage Pasta or baking it into a comforting dish of Baked Fennel and Apple with Breadcrumbs.

Colorful coleslaw in a black bowl
5 from 6 reviews

Crunchy Vegetable Coleslaw

Janette
A crunchy twist on classic slaw featuring finely shredded green cabbage, sweet fennel, and crisp carrots. The secret is the traditional British-style dressing, which uses hard-boiled egg yolks, Dijon mustard, and fresh lemon juice to create an incredibly rich, tangy, and velvety coating without heavy cream. It’s the perfect 5-minute side dish for backyard barbecues, summer picnics, or game-day grazing.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Print Recipe Pin Recipe Leave a Review

Video

Ingredients
 

Recipe yields: 4 cups/450 grams 

  • 3 cups (6.3 ounces / 180 grams) finely shredded green cabbage , or a mix of green and purple cabbage
  • 1 cup (4.5 ounces / 125 grams)  finely shredded fennel bulb, about half of a medium bulb
  • ½ cup (1.5 ounces/ 45 grams) finely shredded carrot
  • 2 green onions/spring onions, finely sliced
  • 2 large hard-boiled eggs, peeled, yolks only (see note)
  • 3 tablespoons (45 ml)  good mayonnaise
  • 2 tablespoons (30 ml)  Dijon mustard
  • 2 tablespoons (30 ml)  fresh lemon juice
  • 1 tablespoon (15 ml)  honey
  •  1 teaspoon (5ml)  white vinegar
  • 3 tablespoons (45ml)  milk
  •  ¼ teaspoon (1.5 grams) salt
  • Ground black pepper, to taste

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 to a separate bowl. Whisk vigorously to break up the yolks until thick and smooth.
  • Pour the dressing over the vegetables and mix well.

Notes

Note on Eggs: You can finely chop the egg white and toss them directly into the cabbage mix for extra texture and a bonus protein boost.
Serving: 1, Calories: 155kcal, Carbohydrates: 11g, Protein: 4.5g, Fat: 6g, Fiber: 3g, Sugar: 6g
Did you make this recipe?Please let us know by leaving a star rating and review!