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Fennel Coleslaw

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Serves 6| Hands-On Time: | Total Time:



  1. Using a knife or food processor, shred the cabbage and carrots.
  2. Trim the top of the fennel and reserve 1/4 cup of the leafy sprigs. Finely shred the fennel bulb.
  3. Grate the zest from the orange and then squeeze the orange to extract the juice.
  4. Combine all the ingredients, including the fennel sprigs, and toss to mix well. Let marinate 30 minutes before serving.
By June, 2002

Nutritional Information

  • Per Serving
  • Calories 46Calories From Fat 0%
  • Calcium 54mg
  • Carbohydrate 11g
  • Cholesterol 0mg
  • Fat 0g
  • Fiber 3g
  • Iron 1mg
  • Protein 1mg
  • Sat Fat 0g
  • Sodium 433mg
What does this mean? See Nutrition 101 .

Quick Tip

Carrots in a bowl
If pressed for time, use packages of presliced vegetables found at most supermarkets.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.