Fennel Cole Slaw With Pecan Dressing

Fennel Cole Slaw With Pecan Dressing 

Serves: 3-4

Misc: Serve Cold

Dietary: Gluten Free, Vegan

Meal type: Appetizer, Salad, Side Dish

Website: Delicious Living

Recipe Summary

The fennel, carrots, pecans, oil dressing, and the sweet and sour flavors help balance vata in the uncooked cabbage. The general sweetness, the cilantro and the cool temperature of the dish add some balance for pitta. If fennel is out of season, increase the carrots and cabbage.



    • 3/4 cups cilantro (fresh finely chopped)

    • 1 1/2 cup cabbage (shredded)

    • 1 1/2 cup fennel (finely shredded)

    • 1 1/2 cup carrots (grated)

    • 1/3 cup crystallized ginger (finely chopped)

    • to tasteblack pepper

    • 1 tablespoon fennel seeds (toasted)


    • 1/2 cup sesame oil

    • 1/3 cup pecans

    • 3 tablespoons lemon juice (fresh)

    • 2 tablespoons honey

    • liquid seasoning (Bragg's Aminos (or salt)

    Recipe Note

    To put a twist on the recipe, add whole seedless grapes or pineapple cubes to the salad.



    Step 1

    Mix all ingredients together except pepper.


    Step 2

    Combine oil, pecans, lemon juice and honey in a blender until smooth.

    Step 3

    Season to taste with liquid seasoning or salt.

    Step 4

    Drizzle over slaw and toss. Sprinkle with black pepper.