Crunchy Vegetable Coleslaw

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.

Course Side dishes

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 155

Author Janette

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.

Video

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.

Nutrition