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Photo: William Meppem Photo by: Photo: William Meppem

Fennel Coleslaw

Real Simple JUNE 2002

  • Yield: Makes 6 servings


  • 1/4 head red cabbage
  • 2 carrots
  • 1 fennel bulb
  • 1 small orange
  • 3 scallions, cut into 1-inch pieces
  • 1 jalapeño, seeded and minced
  • 1/4 cup cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Dash of cayenne pepper


Using a knife or food processor, shred the cabbage and carrots. Trim the top of the fennel and reserve 1/4 cup of the leafy sprigs. Finely shred the fennel bulb. Grate the zest from the orange and then squeeze the orange to extract the juice. Combine all the ingredients, including the fennel sprigs, and toss to mix well. Let marinate 30 minutes before serving.

Nutritional Information

Amount per serving
  • Calcium: 54mg
  • Calories: 46
  • Calories from fat: 0%
  • Carbohydrate: 11g
  • Cholesterol: 0mg
  • Fat: 0g
  • Fiber: 3g
  • Iron: 1mg
  • Protein: 1mg
  • Saturated fat: 0g
  • Sodium: 433mg

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Fennel Coleslaw Recipe