Our best No Mayo Coleslaw
Total Time
15 minutes
Prep Time
15 minutes
Rating
5 out of 5 stars
(33)
Ingredients
10 servings
- 1/4 large head green cabbage (or 1/2 small head) (, shredded (~12 cups, Note 1)
- 1 medium fennel bulb (, trimmed, halved and shaved at 1.5 mm on a mandolin (Note 2)
- 1 red apple (any kind is fine), halved and thinly sliced (1.5 mm thick)
- 1 cup dill leaves, roughly chopped (about 1 whole bunch)
- 2 tsp caraway seeds (Note 4)
- 2 small clove garlic (, minced)
- 3 tbsp apple cider vinegar (, or less to taste (Note 6)
- 5 tbsp olive oil
- 2 tsp Dijon mustard
- 1 1/2 tsp caster sugar (Note 5)
- 1/2 tsp salt (Note 5)
- 1/8 tsp black pepper
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Preparation
Step 1
Dressing: Shake Dressing ingredients in a jar.
Step 2
Toss! Place cabbage, fennel, apple and dill in a very large bowl. Pour over Dressing, toss well.
Step 3
Sprinkle with caraway seeds then toss again.
Step 4
Set aside for at least 1 hour to allow cabbage to wilt. Give it a good toss, then transfer to serving bowl and serve!
Step 5
Storage: Keeps perfecty for 3 to 4 days in the fridge. Dressing stops apple from going brown. Best to bring to room temperature before serving.
Step 6
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