Fennel Coleslaw


Reserve the top feathery pieces of the fennel for garnish. Prepare this at least 2 hours before serving.


6 cups shredded cabbage

3 cups shredded fennel

1 ½ cups very thinly sliced red onion

salt and freshly ground pepper


1/2 cup Hellman’s mayonnaise

1/4 cup sour cream OR plain yogurt

1/4 cup olive oil

2 tsp crushed fennel seeds

2 tsp white sugar

1/4 cup cider vinegar

2 Tbsp chopped fresh basil

2 Tbsp chopped parsley

Serves 8


Combine cabbage, fennel and red onion in a large bowl. Season with salt and pepper.

Mix together mayonnaise and sour cream or yogurt.

Whisk in olive oil, fennel seeds, sugar and vinegar.

Toss vegetables with the dressing. Refrigerate for at least 2 hours.

Add herbs and toss to combine.

Source: LCBO Food and Drink Magazine Summer 2009