Fennel Coleslaw with Feta and Olives

4 servings

30 minutes

Fennel coleslaw with feta and olives is a fresh, crunchy salad that combines the refined flavors of Mediterranean cuisine. Fennel adds a light anise note to the dish, while its tender greens complement the overall composition. Feta adds a creamy and slightly salty touch that contrasts well with the spiciness of red onion and the mild bitterness of olives. White balsamic vinegar enhances the freshness of the ingredients, tying the flavors into a harmonious unity. Historically, this type of coleslaw reflects the European tradition of combining simple ingredients with expressive flavors to create light and nutritious dishes. It pairs excellently as a side for meat or fish and also works well as a standalone light lunch. Serve chilled to fully reveal its refreshing notes.

Energy value per serving

• Calories: 129.7
• Proteins: 6.1g
• Fats: 6.7g
• Carbohydrates: 11.5g

Ingredients

• Fennel root with herbs: 450 g
• Feta cheese: 100 g
• Red onion: 60 g
• Pitted olives: 6 pc
• Chopped parsley: 2 tbsp
• Freshly ground black pepper: 0.3 tsp
• White balsamic vinegar: 1 tbsp
• Salt: to taste

Cooking steps

1. Clean the fennel from old greens and finely chop the greens (you need 1 tablespoon of greens), and cut the root into thin strips.

   Required ingredients:

   • Fennel root with herbs: 450 g
   • Fennel root with herbs: 450 g

2. In a bowl, mix chopped fennel root, 1 tablespoon of fennel greens, thinly sliced red onion, halved olives, parsley, vinegar, pepper, and salt. Add feta and gently mix.

   Required ingredients:

   • Fennel root with herbs: 450 g
   • Fennel root with herbs: 450 g
   • Red onion: 60 g
   • Pitted olives: 6 pieces
   • Chopped parsley: 2 tablespoons
   • White balsamic vinegar: 1 tablespoon
   • Freshly ground black pepper: 0.3 teaspoon
   • Salt:  to taste
   • Feta cheese: 100 g