Fennel Coleslaw with Balsamic Dressing

We added a mild licorce flavour to this flavourful coleslaw by adding sliced fennel and fresh tarragon. This delicious salad pairs well with chicken, fish or seafood and makes enough for a family gathering or picnic. 

Storage time: Up to 2 days in the refrigerator.

Yield: Serves 8

Fennel Coleslaw with Balsamic Dressing


  • 1/4 cup mayonnaise
  • 2 tbsp balsamic vinegar
  • 1 tbsp whole grain mustard
  • 1 tsp liquid honey
  • 8 cups thinly sliced cabbage
  • 2 cups thinly sliced cored fennel bulb
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh tarragon


  1. To prepare dressing, combine mayonnaise, vinegar, mustard and honey until blended.
  2. Combine cabbage, fennel, parsley and tarragon in a bowl.
  3. Add dressing and toss to coat. Cover and refrigerate for 1 hour before serving. Toss before serving.
Nutritional analysis per serving:


82 calories, 5.7 g fat, 1.4 g protein, 7.5 g carbohydrate, 2.6 g fibre, 95 mg sodium



Napa, savoy or green cabbage can all be used in this recipe.