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This fennel cabbage slaw is a great side dish that’s fresh, light, and super yummy! I like to and encourage you to shave your cabbages and fennel by using a mandolin or food processor! This way, the cabbages stay fresh and hydrating versus the relatively dry and flavorless cabbage that comes in the kits at a grocery store!
For Slaw:
For Vinaigrette:
Begin by shredding all of your vegetables using a mandolin. I prefer my vegetables on the thinner side so I shred mine using the lowest setting. Next, add appraximately 1/4 Cups of the grainy mustard vinaigrette to the mixture and toss. Top with the fennel fronds and add any additional dressing if you would like.
Fennel and cabbages are great vegetables to eat and gently sweep away the build-up of toxins and excess waste throughout the body. Cabbages and fennel are neutral vegetables that pair well with starches or proteins! This slaw would be a great dish to make for a family who may have plant-based eaters as well as those who also eat animal protein.
Example Of A Starch:
Enjoy starches such as grains, sprouted bread, or starchy vegetables like sweet potatoes with this slaw.
Example Of A Protein:
Enjoy animal protein like turkey burgers or salmon with this cabbage and fennel slaw. Or plant-based proteins like nuts and seeds.
Since this slaw is mostly of raw vegetables, you can eat it as a lunchtime or evening “salad” or mix it with greens. Or eat it as a side with cooked foods like sweet potatoes.
