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!You'll require a food processor and cheesecloth for this recipe.
Servings: 1 Cup
- A medium-large fennel bulb
- 1 carrot
- 1 tsp. dill mustard
- 1 tsp. mayo
- 1 tsp. sugar
- Salt & pepper to taste
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.
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.
Remove chopped fennel and let sit in a bowl for about 5 minutes. It will begin to release fennel juice.
Grind your carrot just as you ground your fennel.
Spoon fennel into cheese cloth and squeeze out as much juice as you can and place in a mixing bowl with your chopped carrot.
Add mustard, mayo and sugar, and mix.
Add salt and pepper to taste.
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