Art is the Handmaid of Human Good

Life in Lowell, Massachusetts, USA

Fennel & Carrot Slaw

Leave a comment

Carrot & Fennel Slaw

Seeing as summer is almost over, I should tell you about the best slaw ever.  What makes it the best slaw ever?  Fennel, one of my favorite flavors, and a lack of mayonnaise.  Oh, it’s easy too.

I got these teensy, tiny, precious little cabbages from the CSA….

Carrot & Fennel Slaw

And chopped them up…

Carrot & Fennel Slaw

I grated some CSA carrots…

Carrot & Fennel Slaw

And added them to the shredded cabbage and fennel…

Carrot & Fennel Slaw

Because this slaw is made of awesome, fennel seeds make an appearance in the dressing. They are toasted…

Carrot & Fennel Slaw

And sautéed with shallots, golden raisins and vinegar, creating that sweet and tangy flavor that I love…

Carrot & Fennel Slaw

Once the dressing is finished, everything is tossed together and chilled. I served it with the perfect supper supper – grilled sausages, potato salad and corn on the cob!

A perfect summer supper...


Fennel & Carrot Slaw*
Recipe adapted from Martha Stewart Living

  • 1 small head green cabbage, halved, cored, and very thinly sliced (8 cups)
  • 2 fennel bulbs, trimmed, halved, cored, and very thinly sliced (2 cups)
  • 3 medium carrots, peeled and coarsely grated (1 1/2 cups)
  • 2 1/2 teaspoons coarse salt
  • 1 tablespoon fennel seeds
  • 2 shallots, peeled and chopped (1/2 cup)
  • 4 tablespoons extra-virgin olive oil
  • 1/4 cup plus 1 tablespoon cider vinegar
  • 1/2 cup golden raisins
  • Freshly ground pepper

Toss cabbage, fennel, carrots, and salt in a large bowl.

Toast fennel seeds in a medium saute pan over medium heat, shaking the pan occasionally, until seeds are fragrant, about 3 minutes. Add shallots and 1 tablespoon oil. Cook, stirring occasionally, until shallots begin to soften, 5 to 7 minutes. Stir in vinegar and raisins. Remove from heat, and let cool slightly, about 5 minutes. Stir in remaining 3 tablespoons oil.

Pour warm dressing over vegetables, and toss well. Season with pepper, and let stand for 30 minutes.

*Martha’s original recipe is actually Fennel, Apple & Carrot Slaw but every single time I’ve made it, I’ve forgotten the apple.  Someday it will make it into the slaw and it will be lovely, I’m sure.


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s