Creamy Coleslaw with Apples and Fennel
Creamy Coleslaw with Apples and Fennel is a crunchy and addictive cabbage slaw with apples and fennel, tossed in a creamy no mayo coleslaw dressing!
Coleslaw doesn’t really scream fall, does it? I think most people equate slaw as a summer side dish, but the truth is that everything in this classic coleslaw is in season right now.
I for one am a huge fan of coleslaw and eat it year round.
As much as I love salad, slaw is a refreshing way to change up the side dish game. The crunchy, chewy textures and colors in my vegan coleslaw and broccoli slaw salad get me every time.
Coleslaw happens to be one of my go-to recipes when it comes to entertaining as well, because it can be made in advance and won’t wilt down like salads do.
Why you’ll love this recipe:
- This creamy coleslaw recipe is a crunchy, addictive blend of cabbage, apple and fennel, with chewy raisins, pungent green onions and toasted almonds.
- It’s a versatile side dish that can be changed up using whatever you have on hand.
- It’s dairy and gluten-free, and can easily be made vegan with vegan mayo.
Is coleslaw healthy to eat?
Coleslaw is healthy to eat as it mainly consists of cabbage. Cabbage is low in calories and carbohydrates, and is rich in fiber, vitamins C and K, and minerals like magnesium.
Unfortunately, coleslaw gets a bad rap because it’s tossed in high fat mayo-based coleslaw dressing.
The bottom line is that your coleslaw will be healthier if the dressing is healthier.
What can I use instead of mayonnaise?
Below are some great substitutes for mayo:
- Greek yogurt
- Sour cream
- Dairy free yogurt
- Vegan mayo, made with avocado, grapeseed oil, soy, etc. is a great option.
- Use a combination of any of the above
If you’re not lactose intolerant, Greek yogurt or sour cream are great options. They’re both creamy in texture, and you can choose full fat, low fat or fat-free based on how healthy you’d like your dressing to be.
Since I don’t tolerate lactose very well, I go the dairy free route when it comes to coleslaw dressing. Dairy free yogurt is definitely an option, but the brands that I’ve tried lack that creamy mouthfeel that I’m looking for.
Vegan mayo is my go-to for coleslaw dressing. It’s lighter in texture than traditional mayonnaise, and has much better flavor in my opinion. See my coleslaw dressing — it’s tangy, sweet and only includes 3 ingredients!
The fat content of vegan mayo is still quite high, but it’s generally cholesterol free and full of heart healthy, unsaturated fat, which makes it a healthier alternative.
There are many different brands of vegan mayo on the market, so find the right one for you.
How to cut cabbage for coleslaw
I prefer to purchase bags of pre-chopped coleslaw blends as they’re a huge timesaver. I love that the blends contain green and red cabbage with carrot because it makes a nice, colorful slaw.
Cutting your own cabbage for your slaw is much more cost effective, and you can customize it exactly the way you want it. If you don’t want to purchase an entire head of cabbage, ask someone in the produce section of your supermarket to cut one in half for you.
To cut your cabbage:
- Place the cabbage on a cutting board. Cut the whole head in half, then place cut side down and cut in half again.
- Slice the cabbage wedge into the desired thickness and place in a bowl.
How long does cabbage last?
Store uncut cabbage wrapped in plastic in the refrigerator for up to 3 weeks.
Once the cabbage is shredded, use within 5 days.
How to make this recipe
This coleslaw recipe comes together in minutes with pre-cut cabbage!
- Place the cabbage, fennel, apple, green onion, raisins, almond, fennel fronds and celery seed in a large bowl.
- Prepare the coleslaw dressing, and toss the slaw with the desired amount.
Recipe notes
- Use an organic pre-cut cabbage blend for a huge time saver!
- Use pre-toasted almonds, or toast your own on a rimmed baking sheet in the oven at 350 degrees for 8-10 minutes.
- Save your fennel fronds and toss in your coleslaw for a fresh, herb-y flavor.
- Raisins may be substituted with dried cranberries or your favorite dried fruit.
- Store leftover coleslaw in an air tight container in the refrigerator for 2-3 days.
- Customize your no mayo coleslaw dressing with Greek yogurt, sour cream, dairy free yogurt, vegan mayo or combination of these ingredients! Vegenaise vegan mayo is my go-to.
What goes well with coleslaw?
More cabbage recipes you’ll love:
- 41+ Cabbage recipes
- Coleslaw recipe
- Corned beef and cabbage
- Egg roll bowl
- Napa cabbage salad
- Sautéed cabbage
- Vinegar coleslaw recipe by Downshiftology
Creamy No Mayo Coleslaw with Apples and Fennel
Ingredients
- 12 ounces organic coleslaw blend or shredded cabbage
- 1 large apple chopped
- 1 small fennel bulb thinly sliced
- 1 large green onion
- 1/2 cup raisins or your favorite dried fruit
- 1/3 cup toasted almonds
- 2 tablespoons chopped fennel fronds optional
- 1/2 teaspoon celery seed optional
- Homemade coleslaw dressing or your favorite store bought brand
Instructions
- Place the cabbage blend, apple, fennel, green onion, raisins, almonds, fennel fronds and celery seeds in a large bowl.
- Add the desired amount of no mayo coleslaw dressing and toss to combine.
- Serve and enjoy!
Notes
- Pro tip: Use an organic pre-cut cabbage blend for a huge time saver!
- Nutrition information does not include the coleslaw dressing as that information is in a separate post.
- Use pre-toasted almonds, or toast your own on a rimmed baking sheet in the oven at 350 degrees for 8-10 minutes.
- Save your fennel fronds and toss in your coleslaw for a fresh, herb-y flavor.
- Store leftover coleslaw in an air tight container in the refrigerator for up to 2 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
8 Comments on “Creamy Coleslaw with Apples and Fennel”
I love a good slaw! It’s my go-to thing to make when I make pulled pork for supper. I also don’t love mayo so I’ll be trying this one soon!
I’m with you — I make slaw every single time for pulled pork. And burgers too! 🙂
We enjoy coleslaw year round and I love your no mayo version! The fennel and apple also takes this up a notch and I think it makes it totally fall appropriate!
I’m happy to hear that you love it! And the fennel and apple add so much to this slaw. 🙂
Gah I am obsessed with coleslaw – it goes with so many proteins, etc for dinner! This sounds SO darn good with the apple and fennel!
I completely agree — it’s so versatile! Thanks Ashley!
Can that be right? Serving size 1 gram for 203 calories?
That isn’t right…the “g” for gram is autogenerated by my recipe plugin. I’ll modify it.