Description
A refreshing and tangy Coleslaw recipe without celery seed, featuring a creamy apple cider vinegar dressing with a hint of crushed fennel seeds for extra flavor. Perfect as a side dish for barbecues, picnics, or everyday meals.
Ingredients
Scale
For the Slaw
- 1 head small to medium cabbage, shredded
- 1 carrot, grated
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon fennel seeds, crushed
- 1/4 teaspoon kosher salt
Instructions
- Prepare the Cabbage: Shred the cabbage carefully using a sharp knife. Transfer the shredded cabbage into a large mixing bowl to start building the coleslaw base.
- Add the Carrot: Clean and grate the carrot, then add the grated carrot to the bowl with the shredded cabbage, combining the vegetables for color and texture.
- Make the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, kosher salt, and crushed fennel seeds until the dressing is smooth and well combined.
- Toss the Salad: Pour the dressing over the cabbage and carrot mixture. Toss everything thoroughly to ensure all the vegetables are evenly coated with the flavorful dressing.
- Serve or Store: The coleslaw can be served immediately for maximum crunch and freshness. Alternatively, transfer it to an airtight container and refrigerate before serving to allow the flavors to meld.
Notes
- For a crisper texture, chill the cabbage and carrot before mixing.
- Adjust the sugar amount to taste if you prefer a sweeter or more tangy dressing.
- Crushing the fennel seeds releases their flavor; use a mortar and pestle or the back of a spoon.
- This coleslaw is best eaten within 2 days when stored in the refrigerator.
- You can substitute mayonnaise with a vegan mayo alternative to make it vegan-friendly.
