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Fennel Slaw

A tin can filled with fennel slaw--a type of coleslaw-on a metal tray
This fennel slaw, made with yogurt, mayo, sugar, mustard, and orange, is a new, fresh-tasting take on clasic coleslaw.
Lisa Lemke

Prep 15 mins
Total 15 mins
4 servings
71 kcal


  • 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


  • 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.