This fennel slaw, made with yogurt, mayo, sugar, mustard, and orange, is a new, fresh-tasting take on clasic coleslaw.
How to Serve Fennel Slaw
Here are but a handful of its myriad applications:
- Plopped beside burgers and beer
- Heaped on grilled salmon
- Slathered on a pulled pork sandwich in lieu of cole slaw
- Spooned onto a plate of fried chicken
- Served with pan-roasted halibut or cod
- Quick Glance
- Quick Glance
- 15 M
- 15 M
- Serves 4
Halve the fennel lengthwise. Rinse and cut out the hard core in the middle and reserve it for soup or some other stewed or braised use. Very thinly slice the remaining fennel with a mandoline, a hand-held slicer, or a sharp knife.
In a bowl, stir together the yogurt, mustard, orange zest, vinegar, mayonnaise, sugar, and salt and pepper to taste.
Toss the fennel in a serving dish, add half the yogurt mixture, and gently toss. Add as much or as little of the remaining dressing as necessary to achieve the desired consistency. Taste and, if desired, season with more salt and pepper, mustard, orange zest, and/or vinegar to taste and garnish with orange zest and minced fennel fronds.
Recipe Testers' Reviews
This is one of the best recipes that I have tested! I used a non-fat Greek yogurt, and the mayonnaise smoothed it out without being too fatty. The grated orange zest was so nice with the slight licorice flavor of the fennel.
The true test of this recipe came when I served it to a couple of people who dislike fennel. They not only loved it, but one ate all the leftovers the next day before I could get to it. I used the largest fennel bulb I could find. The prep and assembly were easy and took no more than 15 minutes.
This fennel slaw is great served with burgers and beer. I think this would also be very good served on fish tacos.
This was no more than a 10-minute project! The entire process was quick and easy. I found the dressing to be the perfect combination of sweet-tart creaminess. The salad did look a little drab, so I added a little grated orange zest and a bit of the fennel fronds on top. I served the slaw heaped on planked grilled salmon. Delish!