Ingredients
- —600 g white cabbage
- —1 fennel bulb
- —1 crisp green apple
- —15 g fresh dill
- —1 teaspoon caraway seeds
- —60 ml apple cider vinegar
- —1 tablespoon lemon juice
- —80 ml mild olive oil
- —2 teaspoons sugar
- —0.5 teaspoon salt
- —0.25 teaspoon black pepper
Instructions
Fresh, light, and surprisingly full of flavor. This mayo-free coleslaw is crisp, juicy, and perfectly balanced, with subtle anise-like notes and a refreshing herbal touch.
Finely slice the white cabbage and thinly shave the fennel and apple.
Combine them in a large bowl with the chopped dill and caraway seeds.
Whisk together the apple cider vinegar, lemon juice, olive oil, sugar, salt, and pepper to make a zesty dressing, then thoroughly mix it into the salad.
Let the coleslaw rest for at least an hour to soften the cabbage and allow the flavors to meld beautifully.
Serving Tip
This refreshing coleslaw feels light yet flavorful and pairs wonderfully with rich dishes from the barbecue or oven.
Storage Tip
Covered, it keeps for up to two days in the fridge; the flavors even deepen over time.