Coleslaw is a classic side dish that goes with just about anything. This Paleo version has the perfect combination of sweetness and tang, plus it’s a great way to add colour and crunch to any meal. With the dressing containing homemade mayo, we don’t even have to worry about inflammatory oils! It’s about as wholesome a side dish as you can get.
Creamy Fennel Coleslaw with Carrots and Apple
Recipe type: Side Dish
Cuisine: American
Prep time:
Total time:
Serves: 8 servings
Ingredients
- CREAMY DRESSING:
- 1 tsp honey
- 2 Tbsp apple cider vinegar
- ¼ cup homemade mayonnaise
- Pinch of salt
- FENNEL SLAW:
- 3 large carrots, julienned or shredded
- 1 fennel bulb, julienned or shredded
- 1 apple, julienned
- ¼ cup fennel greens, chopped
- 1 Tbsp poppy seeds
- Salt to taste
Instructions
- In a small bowl, whisk the honey and cider vinegar.
- Add the mayo and continue to whisk.
- Add a pinch of salt and whisk again.
- Keep refrigerated until use.
- In a medium serving bowl, toss the carrots, fennel and apple together.
- Add the fennel greens, poppy seeds, salt and dressing.
- Toss to combine all ingredients and refrigerate until serving.