Easy Recipe
Prep Time
15 minutes

This recipe is a refreshing twist on traditional coleslaw. The fennel adds a lovely, light, and refreshing anise flavor. I prefer to use less mayo than most traditional coleslaw recipes so that the flavors of the vegetables shine through and they're not drenched in fat! For a creamier coleslaw, you can add about 2 to 3 more tablespoons of mayo. Serve coleslaw with a light Italian-style summer main dish such as Grilled Balsamic Chicken or a Garlic-Rosemary White Bean Dip and whole grain bread. Fennel is very high in phenolic antioxidant compounds and vitamin C, both of which help protect the body against free radical damage. Add fennel to slaws, salads, green juices, soups, and pasta!

6 cups thinly sliced green cabbage (½ a medium head)
2 medium fennel bulbs very thinly sliced
3 medium carrots grated
3 green onions thinly sliced
½ cups fennel fronds finely chopped
1 tablespoons fresh thyme
4 tablespoons mayonnaise
2 tablespoons white wine vinegar
½ teaspoons sea salt
½ teaspoons black pepper