Carrot and Fresh Fennel Coleslaw Recipe
I’ve just given up and started calling my bottom crisper the ‘carrot drawer’. Once again I have neglected to sub-out carrots and am left with one pound of orange beauties and another on the way. The Nantes carrots in this box are a great variety for coleslaw, as they tend to be sweeter and more tender.
Winter carrots, the longer, pointier, large and woody variety are better suited for making soups, stock, julienned and fried or roasting with potatoes. Since fresh baby fennel is being harvested right now it’s a great addition to the slaw and gives it a unique flavor.
This is a great coleslaw to top pulled pork sandwiches, sit aside a mound of BBQ beans or cool down the palate after a couple Texas red hot links.
- 1 medium cabbage, quartered, cored, very thinly sliced
- 2 fresh fennel bulbs, trimmed, halved, very thinly sliced
- 1 small spring onion, halved and thinly sliced
- 3 large carrots, peeled, coarsely shredded
- 1/4 cup fresh parsley, chopped
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 2 Tbsp fresh lemon juice
- 1/2 tsp sugar
- 1 Tbsp celery seeds
- Combine cabbage, fennel, onion, and carrot in large bowl.
- Whisk mayonnaise, sour cream, lemon juice, and sugar in medium bowl to blend, season with salt and pepper.
- Add to cabbage mixture; toss to coat. Sprinkle with celery seeds and mix in.
- Refrigerate at least 1 hour for flavors to blends and up to 2 hours, tossing occasionally.
- Transfer to serving bowl.