Fennel Parsley and Lemon Deli Coleslaw Salad
Fennel and lemon make this deli slaw taste bright and lightly fragrant, while parsley keeps it grounded and useful on a barbecue plate. It pairs especially well with grilled chicken, pork loin and fish when you want freshness without losing that creamy slaw comfort.
Ingredients
- 380 g white cabbage finely shredded
- 1 small fennel bulb very thinly sliced
- 1 medium carrot grated
- 20 g fresh flat-leaf parsley finely chopped
- 45 g mayonnaise
- 45 g Greek yogurt
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 tsp runny honey
- 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- 1 tbsp extra virgin olive oil
Instructions
Prepare the cabbage and fennel
- Finely shred the white cabbage and place it in a large bowl. Trim the fennel bulb, remove any tough outer layer if needed, then slice it very thinly and add it to the cabbage.
Add the remaining vegetables and herbs
- Grate the carrot and finely chop the parsley. Add both to the bowl and toss lightly to distribute everything.
Make the lemon dressing
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, lemon zest, Dijon mustard, honey, sea salt, black pepper and olive oil until smooth and lightly glossy.
Dress the slaw
- Pour the dressing over the cabbage mixture. Toss thoroughly, lifting from the bottom of the bowl so the fennel and parsley are coated evenly.
Rest briefly
- Leave the slaw for 10 minutes at room temperature, then chill for 20 to 30 minutes. This gives the fennel a chance to soften slightly while keeping the whole bowl crisp.
Taste and serve
- Taste before serving and adjust if needed. A little more lemon juice can sharpen it, while a small spoonful of yogurt softens the acidity if it feels too brisk. Serve cold with barbecue.
Notes
Fennel needs slicing very thinly here. Thick wedges can feel raw and woody, while fine slices soften just enough in the dressing and mingle properly with the cabbage. I use the bulb rather than the fronds as the main ingredient, though if the fronds look fresh I chop a few and scatter them in at the end. They add a nice whisper of fennel aroma without making the bowl taste overly assertive.
Lemon does a lot of the heavy lifting in this slaw, so fresh juice matters. Bottled juice can taste flat and a bit metallic once mixed with the yogurt and herbs. Parsley is there for more than colour. It gives the bowl a grassy freshness that steadies the fennel and stops the slaw feeling too perfumed. I like flat-leaf parsley here because it tastes cleaner and a touch bolder than curly parsley.
Nutrition
Calories: 102kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 1.4gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 3.1gCholesterol: 6mgSodium: 309mgPotassium: 269mgFiber: 3gSugar: 4gVitamin A: 2280IUCalcium: 63mgIron: 0.8mg
Tried this recipe?Let us know how it was!