Fennel Cabbage Slaw
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crisp, fresh coleslaw of cabbage and fennel with bacon, tossed in a light Greek yogurt and vinegar dressing with a touch of honey. Ready in 10 minutes and tastes like summer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/4 cup plain nonfat greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fennel fronds
- 1 teaspoon honey
- 1 pinch kosher salt (more or less to taste)
- 1 pinch freshly ground black pepper (more or less to taste)
- 1 large fennel bulb (core removed, cut in half, and sliced very thinly)
- 4 cups purple cabbage (thinly sliced )
- 2 to 3 green onions (white and dark green parts, sliced thin)
- 4 strips cooked bacon (sliced or chopped)
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 192mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 270mg
- Calcium
- 38mg
- Iron
- 0.36mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 192MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.