Fennel Cabbage Slaw is a refreshing change from the same old coleslaw. The one that we all know. Light green and white. It's a classic. But maybe it's time for a change up. Let's talk about colour, for one thing. I am one who loves colourful food, and this slaw delivers. Not only are vivid colours (naturally occurring, of course) beautiful to look at, but they are insanely healthy, as well.
Red Cabbage: Loaded with Phytochemicals
Deeply coloured foods, like red cabbage, carrots, blueberries, pomegranates, tomatoes, beets, and so many others, contain a lot of phytochemicals. Phytochemicals are plant compounds that are thought to help protect our bodies from free radicals. Free radicals are the oxidizing compounds that cause cellular damage leading to disease, ageing and poor health.
Eating Deeply Coloured Plant Foods Is A Path To Good Health
I'm in no way an expert. I'm not trying, or wanting, to sound all scientific here, because, let me be the first to say, science isn't my jam. But, food is, and healthy, delicious food in particular. So I keep up on these things. And what I've learned so far, is that we don't yet have real evidence-based studies to tell us what we, and our bodies, know intuitively. Which is that when you eat deeply coloured, fresh produce often, you're going to be healthier, feel better, and age well, like a fine wine. (And wine, btw, contains plenty of phytonutrients, just saying).
Fennel Cabbage Slaw: Crunchy, Delicious and Colourful
So, this fennel cabbage slaw has all of the above. But besides all that, this is one delicious slaw. It's crunchy, sweet, peppery, and it's brightly colourful, too. The orange and ginger dressing really complements all that crunch and because there's no mayo, this is a great picnic salad option.
Isn't food more fun when it's pretty? Bonus: it's also healthier too. So let's go ahead and eat the rainbow.
More Red Cabbage:
Slow Cooker Red Cabbage Apple Braise
Purple Cabbage Soup – Cabbage Soup Recipe
Recipe

Fennel Cabbage Slaw – Fennel Coleslaw
Ingredients
- ½ head red cabbage shredded
- 1 fennel bulb trimmed, and shredded
- ¼ daikon radish peeled, and shredded (about ½ cup)
- 3 carrots peeled and shredded
- 1 tablespoon fresh ginger peeled and minced
- ¼ cup fresh orange juice juice of two oranges
- 2 tablespoon extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 2 teaspoon honey
- 1 teaspoon kosher salt
Instructions
- In a large bowl, toss together cabbage, fennel, daikon, and carrot
- In a small bowl, whisk together ginger, orange juice, olive oil, vinegar, honey, and salt
- Pour dressing over vegetables and toss to combine
- Cover and refrigerate for at least two hours.
- Before serving, toss again
[email protected] Frau
That is one beautiful looking salad - art in a bowl. At this time of year when everything is still white outside for us, a pop of colour is really appreciated. (I love the ginger in the dressing!)
Colleen
Thanks so much, Margaret! I love colour at this time of year, too. And the ginger makes the dressing divine! 🙂
Dina
Hi Colleen, this looks fresh and delicious. I like the daikon in it too. Inspiring.
Colleen
Thanks Dina! Daikon are so large and I had 1/2 of one left from another recipe. I worked out well in this salad.
Gabrielle @ eyecandypopper
I do love science but I'm also a firm believer in common sense and listening to our bodies, so I totally get what you mean. This salad just screams freshness and good for us nutrition! Yum! Love all the colours.
Colleen
Thanks Gabby! You're right, it's all just common sense, isn't it?
Kelly Ohnona
this is totally my type of salad! Adding it on my to-do list!
Colleen
Thanks Kelly! We loved it. 🙂 Hope you do, too!