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–+ servings
A small bowl of fennel coleslaw, topped with dill, on a table.
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5 from 2 votes

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!
Prep Time10 minutes
Resting5 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 1 cup
Calories: 80kcal
Author: Genevieve Morrison

Equipment

  • food processor
  • cheesecloth
  • mixing bowl

Ingredients

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

Serving: 1Cup | Calories: 80kcal | Carbohydrates: 11g | Fat: 4g | Cholesterol: 2mg | Sodium: 129mg | Potassium: 195mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10190IU | Vitamin C: 3.6mg | Calcium: 20mg | Iron: 0.2mg