I’ve never really like coleslaw all that much, since it mostly just tastes of mayonnaise-based dressing, but it’s something that people like to serve at BBQs and other ‘bring-a-plate’ type of get togethers. When I was at the farmers market a couple of weeks ago, they had some really good looking red cabbage quarters for sale and I thought that it was time I worked out how to make a ‘coleslaw’ that was actually fresh and light and not drowned in dressing. As a bonus, cabbage is actually really cheap, which makes this Red Cabbage Salad with Dill and Fennel a great budget recipe.
The trick to a cabbage salad (or coleslaw) is to slice the cabbage thinly. I used my food processor to do this and was surprised by just how much salad I got out of it. I bought one quarter of a cabbage, although I only used half of that quarter, yet it still made enough salad to serve about 8 people. Then by adding some other budget ingredients, including carrot for sweetness, and a very thinly sliced small red onion for a little bit of bite, this simple salad just needed a dressing. I chose to use some fennel seeds, which are a classic combination with cabbage, and a touch of fresh dill, along with a simple mustard vinaigrette. The result was a light and fresh salad that adds heaps of colour and nutrition to your plate.
Why is this a healthier option?
- Each serve provides 1.5 servings of vegetables.
- This salad is an excellent source of fibre, vitamin A and vitamin C, due to the cabbage and the carrots.
- While this recipe does contain oil in the dressing, it’s much lighter than a traditional coleslaw or cabbage salad, and I have only used just enough dressing to coat the salad.