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Cabbage and Fennel Slaw

Per Serving

Cabbage and Fennel Slaw

Makes: 10 servings
Serving Size: 1 cup
Calories 60
Fat 4 g
Saturated Fat 0.6 g
Trans Fat 0 g
Carbohydrate 6 g
Fiber 2 g
Sugars 3 g
Cholesterol 0 mg
Sodium 85 mg
Potassium 230 mg
Protein 1 g
Phosphorus 30 mg
Choices: Nonstarchy Vegetable 1, Fat 1
  • Makes: 10 servings
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes


1/4 head small red cabbage, shredded (about 5 1/2 cups)
1 large fennel bulb, very thinly sliced (about 2 cups)
1 large red bell pepper, cored, seeded, and diced (about 1 1/2 cups)
2 med. carrots, peeled and shredded (about 1 cup)
2 scallions, thinly sliced
3 Tbsp. olive oil
1 1/2 Tbsp. fresh lemon juice
1 1/2 Tbsp. red wine vinegar
1/2 tsp. honey
1/2 tsp. coarse Dijon mustard
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper


  1. In a large bowl, combine the cabbage, fennel, red pepper, carrots, and scallions.
  2. In a small bowl, whisk the oil, lemon juice, vinegar, honey, mustard, salt, and pepper. Pour the dressing over the cabbage-fennel mixture; toss well.
  3. Pack in an airtight container for transport.

If you’re not serving it right away, store this slaw in the refrigerator for up to 2 days.


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