Fennel Coleslaw with Buttermilk Dressing


1 small head of green cabbage, sliced thinly
1 large fennel bulb, sliced thinly
1 medium carrot peeled and grated
1 large red bell pepper, seeded and minced
2 tbs fresh parsley, minced
1 tbs apple cider vinegar
3 tbs apple juice
1 tbs lemon juice
2 tsp Dijon mustard
1/2 tsp ground coriander
1/2 tsp celery seed
1/2 tsp cayenne pepper
2/3 cup buttermilk
kosher salt and fresh cracked black pepper to taste
  • ¬†In a large bowl combine the first 5 ingredients. Toss to blend.
  • Add lemon juice, vinegar and mustard, toss to mix.
  • In a small bowl combine the spices with apple juice. Whisk to blend. Stir into the cabbage mixture.
  • Add the fennel and buttermilk and mix again.
  • Cover and refrigerate for several hours before serving.




20 min


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