Fresh Apple Cider Vinegar Slaw Recipe with Fennel Tips
A crisp, refreshing slaw made with green cabbage, fennel, and carrots, tossed in a tangy apple cider vinegar dressing. Perfect as a side dish for BBQs, fish tacos, or elegant dinners.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 medium green cabbage, shredded
- 1 fennel bulb, thinly sliced
- 2 medium carrots, shredded or julienned
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper, to taste
- Fresh parsley or dill (optional)
Instructions
- Wash all vegetables thoroughly.
- Core the cabbage and cut it into quarters, then slice each quarter into thin shreds.
- Trim the fennel bulb, removing the stalks, and slice it as thin as possible.
- Shred the carrots using a box grater or food processor.
- In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper to make the dressing.
- Place the shredded cabbage, fennel, and carrots into a large mixing bowl.
- Pour the dressing over the vegetables and toss until evenly coated.
- Taste and adjust seasoning as needed. Add more salt, pepper, or honey if desired.
- Cover the bowl with plastic wrap and chill the slaw in the refrigerator for at least 30 minutes before serving.
Notes
[‘Slice vegetables thinly for the best texture.’, ‘Balance the dressing by adding more honey if the vinegar is too tangy.’, ‘Fresh produce ensures the best flavor and crunch.’, ‘For a creamier slaw, add a dollop of Greek yogurt to the dressing.’, ‘Make ahead for better flavor—store in the fridge for up to 3 days.’]
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 12
- Fiber: 3
- Protein: 2
Keywords: apple cider vinegar slaw, fennel slaw, healthy side dish, BBQ side, gluten-free slaw, vegan slaw, cabbage slaw, meal prep slaw