This cabbage and fennel salad originates from a dish I always enjoyed while living in London. It was a staple in all canteens and buffets and I always found it very filling: the coleslaw. The classic coleslaw is similar to our capricciosa salad, made with carrots instead of fennel, and often dressed with yogurt but also with rivers of mayonnaise. And of course, it’s not light anymore, right? So, I prepared a very tasty and creamy yogurt dressing perfectly seasoned.
The result is a vegan salad with a light and inviting color, perfect for lovers of raw food or for those in a hurry and without time to cook. It’s also ideal for a takeaway meal. A very light side dish, full of fiber and really tasty!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Healthy
- Seasonality: Autumn, Winter
Ingredients
As you can see from the photo, I used a pointed cabbage variety found here in the Netherlands, called spitzkool, which is easier to digest than the round white cabbage.
- 1/2 white cabbage
- 1 fennel
- 1 fresh spring onion
- 1/2 cup soy yogurt
- 2 tsps extra virgin olive oil (2 measuring teaspoons)
- 1/2 lemon (only the juice needed)
- 4 tsps mild mustard (without seeds)
- 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, discard the scraps, and slice the cabbage, fennel, and spring onions very thinly.
For the dressing, place yogurt, lemon juice, oil, mustard, and a pinch of salt in a bowl: mix well and set aside. To emulsify, you can put all the ingredients in a small jar, close it, and shake or, as I do, use a small hand whisk which works great!
Now it’s time to assemble our cabbage and fennel salad: put all the vegetables in a large plate, mix them well, and then pour the yogurt sauce. Mix thoroughly to coat the vegetables well. At the end, if you like, you can add some chopped chives.
Our cabbage and fennel salad is ready to be served alongside our main dish. It’s crunchy and will give you something to chew on, so it will keep you full for longer. If you prefer, you can also make the classic version with carrots, more similar to our capricciosa salad. Try it and leave me a comment to let me know 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 varieties of vegetables?
The base vegetable remains cabbage. You can also use red cabbage to create a color contrast. The same goes for spring onions: you can use the red ones too. And you can substitute 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 has no added sugars or fats. Among plant-based options, I recommend soy yogurt because it provides some protein content, while almond or oat yogurt does not. Of course, if you’re not following a vegan diet, you can also use regular or Greek non-fat, sugar-free yogurt; the Weight Watchers points remain the same.
