This cabbage and fennel salad comes from a dish I always enjoyed when I lived in London; it was a staple in all canteens and work buffets and I always found it very filling: the coleslaw. The classic coleslaw is similar to our insalata capricciosa, it is made with carrots rather than fennel, and it is dressed with yogurt but often drowned in mayonnaise. And of course then it is no longer light, right? So I prepared a very tasty and creamy dressing based on perfectly flavored yogurt.
The result is a vegan salad with a light, inviting color, perfect for raw-food lovers or for 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 inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Healthy
- Seasonality: Autumn, Winter
Ingredients
As you can see in the photo I used a variety of pointed cabbage commonly found here in the Netherlands, called spitzkool, which is also easier to digest than round white cabbage.
- 1/2 white cabbage
- 1 fennel bulb
- 1 spring onion
- 1/2 cup soy yogurt (unsweetened (about 4.4 oz))
- 2 tsp extra virgin olive oil (measuring teaspoons)
- 1/2 lemon (use juice only)
- 4 teaspoons sweet mustard (no seeds)
- 1/2 tsp salt
- to taste chives (optional, for garnish)
- 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 the cabbage, fennel and spring onions into very thin slices.
For the dressing put the yogurt, lemon juice, oil, mustard and a pinch of salt in a bowl: emulsify well and set aside.
To emulsify well you can use a small whisk as I did or put all the ingredients in a jar, close it and shake well.
All that’s left is to assemble our cabbage and fennel salad: place all the vegetables in a large dish, mix well and then pour the yogurt dressing over them.
Mix thoroughly so the vegetables are well coated. At the end, if you like, you can add some chopped chives.
Our cabbage and fennel salad is ready to be served alongside your main course. It’s crunchy and will give you something to chew, so it will keep you feeling fuller for longer.
If you prefer you can also make the classic version with carrots, which is closer 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 (Questions and Answers)
How can I make the classic English coleslaw?
It’s very simple: use 4 carrots instead of fennel and cut them into thin matchstick strips.
Can I use other types of vegetables?
The base vegetable remains cabbage. You can also use red or purple cabbage to create a color contrast. The same goes for the spring onion: you can use a red one. And you can replace fennel with carrots.
What other yogurt can I use?
You can use the 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, while almond or oat yogurts do not. If you are not following a vegan diet you can also use regular or nonfat Greek yogurt without sugar, same weight; the Weight Watchers points do not change.
