Tired of the same boring coleslaw? While there’s nothing wrong with a classic, sometimes you simply crave a vibrant, fresh, and unexpectedly delicious alternative that still delivers a similiar satisfying crunch and creamy texture. In this crunchy fennel side dish, crisp, subtly anise-flavored fennel is the star of the show. A rich, flavorful, creamy dressing and a mixture of aromatic fresh herbs pair perfectly with this chopped fennel salad, while capers add an irresistible pop of briny saltiness.
When it came to naming this salad, I couldn’t decide if I should refer to it as a salad or as a slaw. As you can tell by the title of this recipe, salad obviously won that debate. Honestly, it all came down to slaw being more of a condiment than something you would eat all by itself. Now, I myself am perfectly happy to sit down at a table and heap a big ol’ spoonful of slaw on my plate, but all too often, I observe other people only using it as an add-on to other foods. Usually, as something to smother a pulled pork sandwich or as an add-on topping for fish tacos. That’s not really how I roll. I’m the type of gal who just enjoys slaw for the sake of slaw. Straight up, by itself, in all of its creamy, crunchy, delicious awesomeness. However, to put an end to any confusion over how this side dish should be served, I felt the salad title might help a bit. So do me a favor. Make sure to try a big ol’ spoonful of this creamy fennel salad all by itself before you even consider smothering everything else on your plate with it.
Ingredients:
- 1/4 Cup + 2 Tablespoons Mayonnaise
- 2 Tablespoons Heavy Whipping Cream
- 2 Teaspoons Apple Cider Vinegar
- 1 Tablespoon Honey
- 1 Heaping Tablespoon Fresh Chives, Finely Chopped
- 1 Heaping Tablespoon Fresh Dill, Finely Chopped (Additional for Garnish)
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Dry Mustard
- 2 Large Fennel Bulbs (Approximately 20-oz. or 4 Cups Diced)
- 2 Tablespoons Capers
Directions:
- In a large glass or non-reactive metal bowl, whisk together the mayonnaise, heavy whipping cream, vinegar, honey, chives, dill, crushed red pepper flakes, salt, pepper, onion powder, garlic powder, and dry mustard.
- Slice the stem end off of each fennel bulb and set it aside. Cut each fennel bulb into approximately 1/4-inch slices, starting from the stem end. Lay each slice flat and dice each slice into small squares. When you get to the bottom of each fennel bulb, remove or cut out the large hard core of each slice before dicing it. Discard the stems, fennel core pieces that are hard, and the very bottom slices of the fennel bulbs.
- Place the diced fennel into the salad dressing.
- Drain the capers and add them to the salad.
- Gently stir to combine.
- Garnish the salad with a little bit of finely chopped fresh dill.
- Serve immediately or store in an airtight glass or non-reactive metal container.
Suggestions:
- Since there is vinegar in this recipe, you will need to make it in and store it in a glass or non-reactive metal bowl.
- Depending on where you purchase your fennel, it may or may not have the stalks and fronds attached. Unfortunately, mine had already had the stalks removed, and there were very few fennel fronds attached to the bulbs. If yours does have some attached, feel free to finely chop them up and use them to garnish the salad.
- Trader Joe’s sells fennel bulbs for a very affordable price. They come two to a package. The only downside is that their stalks and fronds have been removed. Keep an eye out for fennel at your local farmer’s market. It can be fairly affordable when it is in season.
- Capers are fairly salty, so if you are worried about your sodium intake, you may want to reduce the amount used in this recipe.
Improvements:
- Not a fan of fennel? Substitute finely diced or shredded red or green cabbage in this recipe.
- If you like this creamy fennel salad, make sure to try this Creamy Ranch Corn & Cucumber Salad with Dill.
- Add additional crushed red pepper flakes for extra spice.
- Replace the garlic powder with finely minced or crushed garlic. Add to taste.
- In addition to or substitution of the fresh chives, chop the green parts from one bunch of scallions and add them to the fennel salad.
- CLICK HERE to find more delicious fennel salad recipes.
Ingredients:
- 1/4 Cup + 2 Tablespoons Mayonnaise
- 2 Tablespoons Heavy Whipping Cream
- 2 Teaspoons Apple Cider Vinegar
- 1 Tablespoon Honey
- 1 Heaping Tablespoon Fresh Chives, Finely Chopped
- 1 Heaping Tablespoon Fresh Dill, Finely Chopped (Additional for Garnish)
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Dry Mustard
- 2 Large Fennel Bulbs (Approximately 20-oz. or 4 Cups Diced)
- 2 Tablespoons Capers
Directions:
- In a large glass or non-reactive metal bowl, whisk together the mayonnaise, heavy whipping cream, vinegar, honey, chives, dill, crushed red pepper flakes, salt, pepper, onion powder, garlic powder, and dry mustard.
- Slice the stem end off of each fennel bulb and set it aside. Cut each fennel bulb into approximately 1/4-inch slices, starting from the stem end. Lay each slice flat and dice each slice into small squares. When you get to the bottom of each fennel bulb, remove or cut out the large hard core of each slice before dicing it. Discard the stems, fennel core pieces that are hard, and the very bottom slices of the fennel bulbs.
- Place the diced fennel into the salad dressing.
- Drain the capers and add them to the salad.
- Gently stir to combine.
- Garnish the salad with a little bit of finely chopped fresh dill.
- Serve immediately or store in an airtight glass or non-reactive metal container.
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Mandarin Orange & Fennel Mardi Gras Slaw
