This cabbage and fennel salad comes from a dish I always enjoyed when living in London; it was a staple in work canteens and buffets, and I always found it very satisfying: the coleslaw. The classic coleslaw is similar to our insalata capricciosa, made with carrots rather than fennel, and often dressed with floods of mayonnaise along with yogurt. It isn’t light anymore, right? So I prepared a very flavorful and creamy yogurt dressing with just the right spices.
The result is a vegan salad of a light and inviting color, perfect for raw food lovers or those in a hurry with no time to cook, also ideal for a packed lunch. A very light side dish, full of fiber and truly tasty!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Healthy
- Seasonality: Fall, Winter
Ingredients
As you can see from the photo, I used a type of pointed cabbage found here in the Netherlands, called spitzkool, which is also more digestible than the round cabbage.
- 1/2 cabbage
- 1 fennel
- 1 fresh scallion
- 1/2 cup soy yogurt
- 2 tsp extra virgin olive oil (2 measuring teaspoons)
- 1/2 lemon (only the juice)
- 4 tsp sweet mustard (seedless)
- 1/2 tsp salt
- to taste chives (optional, for decoration)
- Total points = 5 WW points
- Points per serving = 1 WW point
Tools
- Cutting Board
- Knife
- Small Bowl
- Hand Whisk
Steps
Wash all the vegetables, remove any waste, and slice cabbage, fennel, and scallions very thinly.
For the dressing, put yogurt, lemon juice, oil, mustard, and a pinch of salt in a bowl: blend well and set aside. To emulsify, you can put all the ingredients in a small jar, close, and shake, or, as I do, use a small hand whisk that works great!
Now it’s time to compose our cabbage and fennel salad: place all the vegetables in a large plate, mix well, and then pour the yogurt sauce. Mix thoroughly to season the vegetables well. Finally, if you like, you can add some chopped chives.
Our cabbage and fennel salad is ready to be served alongside our main course. It’s crunchy and will give you something to chew on, leaving you full for longer. If you prefer, you can also make the classic version with carrots, more similar to our insalata capricciosa. Try it and leave me a comment to tell me if you liked it!
Enjoy your meal!
by Giovanna Buono
Storage
You can store the cabbage and fennel salad in the fridge for a couple of days.
FAQ (Frequently Asked Questions)
How can I make classic English coleslaw?
It’s very simple: use 4 carrots instead of fennel and cut them into thin sticks.
Can I use other types of vegetables?
The base vegetable remains cabbage. You can also use red cabbage to create a color contrast. The same goes for scallions: you can also use red ones. And you can replace fennel with carrots, as explained in the previous FAQ.
What other yogurt can I use?
You can use any yogurt you prefer, but it’s important that it doesn’t contain added sugars and fats. Among plant-based options, I recommend soy yogurt because it provides some protein, whereas almond or oat doesn’t. Of course, if you don’t follow a vegan diet, you can also use regular or Greek yogurt, totally fat-free and sugar-free, same weight, Weight Watchers points remain unchanged.
