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!

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 you’re fennel is chopped, you’ll want to let it sit for about 5 minutes to allow it’s 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.

This coleslaw is also awesome on bratwursts! I love 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.

If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.

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Homemade Coleslaw with Fennel and Carrot

Prep Time

10 mins

Resting

5 mins

Total Time

15 mins

 

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!

You'll require a food processor and cheesecloth for this recipe.

Course: Side Dish

Cuisine: American

Keyword: BBQ, fennel

Servings: 1 Cup

Calories: 80 kcal

Author: Genevieve Morrison

Ingredients

• A medium-large fennel bulb
• 1 carrot
• 1 tsp. dill mustard
• 1 tsp. mayo
• 1 tsp. sugar
• Salt & pepper to taste

US Customary - Metric

Instructions

1. Wash and cut away the fronds from the bulb. Save some of the greens from the fronds to mix into your slaw. You can also place a little wisp on top if you're serving in it a bowl.

2. Chop your fennel into small pieces to fit in a food processor. Grind until nicely chopped. Make sure not to chop too much. You don’t want it to be mush.

3. Remove chopped fennel and let sit in a bowl for about 5 minutes. It will begin to release fennel juice.

4. Grind your carrot just as you ground your fennel.

5. Spoon fennel into cheese cloth and squeeze out as much juice as you can and place in a mixing bowl with your chopped carrot.

6. Add mustard, mayo and sugar, and mix.

7. Add salt and pepper to taste.

Nutrition Facts

Homemade Coleslaw with Fennel and Carrot

Amount Per Serving (1 Cup)

Calories 80 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Cholesterol 2mg 1%

Sodium 129mg 5%

Potassium 195mg 6%

Total Carbohydrates 11g 4%

Dietary Fiber 1g 4%

Sugars 7g

Vitamin A 203.8%

Vitamin C 4.4%

Calcium 2%

Iron 1%

* Percent Daily Values are based on a 2000 calorie diet.

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