This fennel slaw, made with yogurt, mayo, sugar, mustard, and orange, is a new, fresh-tasting take on clasic coleslaw.
“Crisp with a nice tang.” “The perfect combination of sweet-tart creaminess.” “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.” That’s what folks are saying about this fennel slaw. Originally published August 31, 2015.–Renee Schettler Rossi
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
- 15 M
- 15 M
- Serves 4
- 1 large fennel bulb, fronds reserved for garnish if desired
- Heaping 3/4 cup plain Greek yogurt (a 7-ounce container)
- 1 tablespoon Dijon mustard
- Finely grated zest from 1/2 orange, plus more to taste
- 1 teaspoon white wine vinegar
- 1 tablespoon store bought or homemade mayonnaise
- 1 teaspoon granulated sugar
- Sea salt and coarsely ground black pepper
- 1. 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.
- 2. In a bowl, stir together the yogurt, mustard, orange zest, vinegar, mayonnaise, sugar, and salt and pepper to taste.
- 3. 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.