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Fennel Slaw

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Fennel Slaw

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  • 4 strips bacon
  • 2 fennel bulbs (with fronds)
  • 1 cup purple cabbage (thinly sliced)
  • 1 cup green cabbage (thinly sliced)
  • 4 scallions (thinly sliced)
  • 1/4 cup mayonnaise
  • 1 Tbsp. red wine vinegar
  • 2 Tbsp. orange juice (freshly squeezed)
  • 1 tsp. sugar
  • 1 jalapeno chile (finely minced, seeds removed)
  • 1/2 tsp. dried oregano
  • 1/2 tsp. cumin
  • salt
  • black pepper
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    1. In a large skillet over medium-low heat, cook bacon until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate and set aside to cool. While the bacon is cooking, chop fennel fronds to yield 3 tablespoons. Set aside (discard remaining fronds).
    2. Quarter, core, and thinly slice fennel bulbs. In a large bowl, combine sliced fennel, cabbage, and scallions. Crumble in bacon. In a small bowl, whisk fennel fronds, may­onnaise, vinegar, orange juice, sugar, jalapeno, oregano, and cumin. Stir dressing into cabbage mixture. Season with salt and pepper to taste.
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