This coleslaw with fennel and carrot is such a surprising addition to any burger, sandwich, hot dog or just as a side dish. With a licorice, anise flavor, crunch of carrot and tangy dill zing, you can make any BBQ staple extra tasty!

A bowl of fennel & carrot coleslaw in a small white bowl, garnished with a fennel frond next to larger fronds on a table.

I always like taking old standards and sprucing them up a bit. This coleslaw is a great example. It’s not just tasty, it gussies up a boring burger so easily.

All you need is a food processor to chop your ingredients, and some cheese cloth to squeeze out excess moisture from the chopped fennel. Once your fennel is chopped, you’ll want to let it sit for about 5 minutes to allow its juices to release.

When it’s ready, simply add it to cheese cloth and squeeze out the juice. If you don’t do this step, your slaw will be a bit too mushy.

2 images, showing how to process fennel and squeeze in cheesecloth.

This coleslaw is awesome on burgers and sliders! I also love it on grilled bratwursts. I like to throw a few on the grill and spoon a mountain of this on top! Bratwursts are always tastiest with some mustard, and the dill mustard in this recipe is such a perfect addition.

A small bowl of fennel coleslaw, topped with dill, on a table.

And for more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A Little Summer Recipe Inspiration

Homemade Coleslaw with Fennel and Carrot

This fennel and carrot coleslaw is such a surprising addition to any burger, sandwich, hot dog or just as a side dish. With a licorice, anise flavor, crunch of carrot and tangy dill zing, you can make any BBQ staple extra tasty!

5 from 2 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10

Resting: 5

Total Time: 15

Servings: cup

Calories: 80kcal

Author: Genevieve Morrison

Equipment

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food processor
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cheesecloth
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mixing bowl

Ingredients

US Customary – Metric

Instructions

Wash and cut away the fronds from the bulb. Save and finely chop about a tablespoon of the fronds to mix into your slaw.
Chop your fennel into small pieces to fit in a food processor. Pulse until nicely chopped. Make sure not to chop too much. You don’t want it to be mush.
Remove chopped fennel and let sit in a bowl for about 5 minutes. It will begin to release fennel juice.
Chop and process 1 small carrot.
Spoon fennel into cheese cloth and squeeze out as much juice as you can. Place in a mixing bowl with chopped carrot.
Add mustard, mayo, sugar and mix. Add salt and pepper to taste.

Nutrition

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