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Normally, I roast fennel, but this is great to make when it's a bit warmer out, I decided that a cool coleslaw would be perfect with shredded fennel. I’m not big on the mayo drenched type of colesaw, but this has a bit of nayonaise (yes, you can use regular mayo if you want).


  • 1 fennel bulb, with stems cut off, but keep some of the fronds
  • 1 small green cabbage, with outer leaves removed
  • 1 large carrot, peeled
  • 1 lemon
  • 1 tablespoon anise seeds
  • 1 tablespoon fennel seeds
  • 3 tablespoons mayonnaises
  • 1/3 cup balsamic vinegar
  • 1/3 cup white wine vinegar
  • 1 tablespoon of mustard
  • dash of hot sauce
  • salt and pepper to taste


  • If you have a food processor, get it out now and use it to shred the cabbage, fennel and carrots. If not, chop everything up finely or use a mandoline. I ended up using only half of my cabbage because it was huge, but if you get a small enough cabbage, you could use the whole thing - use your judgment. Place all of the veggies in a large bowl and squeeze a whole lemon over the top and mix it all up.
  • Meanwhile, toast the anise and fennel seeds in a small frying pan on medium. Keep an eye on them, as they toast quickly and you don't want them burnt. Combine with veggies.
  • Combine the mayonnaises, vinegars, mustard, hotsauce in a small bowl and whisk it all together. Pour over the slaw and use hands (clean) to coat the vegetables or give a few good stirs with a spoon. Chill for an hour in the fridge. The slaw can be kept for up to a day or so and the fennel gives the cabbage a great bite. I suggest bringing this to your next picnic because it makes plenty for sharing.

Categories: Dinner  Side Dish  Vegetable 
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