Cabbage & Fennel Coleslaw
6 cups (less than 1.5 L), Preparation Time 25 minutes
Thank goodness this Cabbage & Fennel Coleslaw has no mayonnaise. Instead it relies on mustard to carry the flavour. Any mustard is great tasting when paired with any of the Cruciferous vegetables such as cauliflower, cabbage, collard greens, kale, broccoli, Brussels sprouts, and so forth. We can stop there but there is more, this coleslaw includes fennel over the more common carrot ingredient. Feel free to add carrot if you wish, but we believe our Cabbage & Fennel Coleslaw doesn't need it, not with the addition of aromatic flavour of fennel.
- 4 cups (950 ml) of thinly sliced red or green cabbage
- 1 fennel bulb, stems removed, thinly sliced
- 1 whole lemon, the chopped zest of lemon zest, and the juice
- 3 tablespoon of your favourite mustard, we use Dijon mustard
- 1 teaspoon fennel seeds
- ½ teaspoon of granulated garlic
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- a little water
- Using a dry pan roast the fennel seeds over a stove burner at high heat. Take caution not to burn the seeds, the roasting need not be more than a minute. Transfer the roasted seeds to a small pan of boiling water. Remove the seeds from the boiling water after 5 minutes. The goal is to soften the seeds. Roasting the seeds is an optional step, but do soften the seeds by boiling is a small amount of water for 5 minutes, or soaking them for a longer period.
- Zest and juice a whole lemon add the zest and juice to the coleslaw.
- In a small bowl add the softened seeds, to the garlic, pepper, salt, and mustard and stir together to make a coleslaw dressing.
- Add the dressing to the cabbage and fennel and toss.
- Enjoy.
Not too happy about mustard? This is where hummus comes to mind. Use homemade or store bought hummus in place of butter, mayo, and in this case mustard for your Cabbage & Fennel Coleslaw.
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