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Oxmoor House Photo by: Oxmoor House

Fennel, Feta, and Kalamata Coleslaw

This slaw is made with thinly sliced fennel bulb instead of the traditional cabbage, and, surprisingly, it has no oil or mayonnaise. The amazing flavor comes from feta cheese, olives, and white balsamic vinegar.

Oxmoor House JANUARY 2008

  • Yield: 4 servings (serving size: 1 cup)
  • Prep time:15 Minutes


  • 1 (1-pound) fennel bulb with stalks
  • 1/2 cup reduced-fat feta cheese with basil and sun-dried tomatoes
  • 1/4 cup thinly sliced red onion
  • 6 pitted kalamata olives, halved
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon white balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt


Trim tough outer leaves from fennel; chop feathery fronds to measure 1 tablespoon. Remove and discard stalks. Cut bulb lengthwise into thin slices; cut slices into thin strips.

. Place fennel bulb strips and 1 tablespoon chopped fronds in a medium bowl; add feta cheese and remaining ingredients. Toss well.

Nutritional Information

Amount per serving
  • Calories: 65
  • Fat: 2.2g
  • Saturated fat: 0.4g
  • Protein: 2.3g
  • Carbohydrate: 10.3g
  • Cholesterol: 1mg
  • Iron: 1mg
  • Sodium: 272mg
  • Calories from fat: 31%
  • Fiber: 3.8g
  • Calcium: 72mg

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Fennel, Feta, and Kalamata Coleslaw recipe