Orange Fennel Slaw

Is is normal to have a cabbage craving? No?
Ok cool. Just asking for a friend.

But seriously, I’ve been jones-ing for some tasty slaw and a last minute cooking gig was just the thing to motivate me to get creative.

I’ve noticed that a lot of people dislike traditional coleslaw because it’s very heavy on the mayo dressing. This one has a really nice balance of flavor without going overboard on the “creamy” texture. You definitely feel like you’re having a delicious salad vs. a cafeteria food blob. If you’ve always shied away from slaw, give this version a try.

It’s packed with fiber and cancer-fighting compounds in the herbs and cabbage while the fat in the dressing makes the nutrients more absorbable for your body. A word of caution though; if you’re someone with a compromised digestive system, cabbage may be hard to break down leading to gas or cramping. Just something to be aware of when choosing veggies from the cruciferous category (brussels sprouts, broccoli, cauliflower, turnips and kale are also in this group). Adding an acidic dressing or cooking these veggies are a couple of ways to make them more digestible and also increase the bioavailability of the nutrients. Yay science!

This is a great meal prep choice because slaw is one of the only salads that holds well after being dressed. Not only that, but the flavors can get richer and more sensational over time. If you like them, add some shredded beets to this to level up on taste and nutrients.

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Orange Fennel Slaw

6 c. shredded cabbage (red and green)
1 fennel bulb, sliced thinly
3 green onions, sliced thinly
handful of chopped parsley

1 orange, zested and juiced
3 tbsp. mayonnaise
2 tbsp. olive oil
1 garlic clove, mined or pressed
salt and pepper
pinch of red pepper flakes

Combine dressing ingredients in a large bowl. Add slaw ingredients and toss well. Let marinate for 20-30 mins before serving.


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