Wednesday, June 9, 2010

Coleslaw with Shaved Fennel

I made sandwiches today for lunch, along with a side of cabbage/spinach soup ( recipe and picture soon to follow ). Whenever I make sandwiches, I always feel like reaching for a bag of chips, Kettle Chips "Backyard Barbeque" to be exact. Sometimes it's so easy to just grab a bag instead of making your own side. But then when I do, I always feel guilty that I shouldn't be snacking so much on processed food but instead be eating fresh veggies. So for today's meal I went with a coleslaw recipe from my "The 30 Minute Vegan" cookbook. This recipe has no mayo but instead extra virgin olive oil, giving it a lighter taste. I prefer this one to the many versions of coleslaw I've eaten in the past.

* 1 cup shaved fennel bulb
* 2 cups shredded green cabbage
* 1 1/2 cups shredded red cabbage
* 3/4 cup grated carrot
* 1/2 cup minced fresh cilantro
* 1/4 cup thinly sliced green onion
* 2 Tb freshly squeezed lemon juice
* 1/4 cup olive oil
* 1 tsp red wine vinegar
* 2 tsp nutritional yeast
* 1/2 tsp sea salt or to taste

1. First, cut off any of the stem and herb that may still be attached to the fennel bulb, leaving a flat surface exposing the white concentric layers. You may wish to remove the outside layers if they look dirty. You can use a sharp knife to cut very thin shavings of the fennel bulb or you can use a vegetable peeler.

2. Mix together the fennel, green cabbage, red cabbage, carrot, cilantro, and green onion in a medium-size bowl. In a measuring cup, whisk together the lemon juice, olive oil, red wine vinegar, nutritional yeast, and salt, and pour it over the vegetables. Mix well and serve, or refrigerate immediately.


  1. I have never tried fennel before, but it turned out to have a very delicate taste and aroma and adds this je-ne-sais-quoi to the salad that makes it the star of the table!
    Balsamic vinegar will go well too.
    Thanks for sharing!

  2. I love fennel but I never cooked before. This will be my first cook with fennel!!!

  3. Good idea Sneige! Never thought of adding balsamic to it, but it sounds like it would go good with it.

    Good luck Toshiko! I love fennel too!