Coleslaw with Fennel
6 servings
10 minutes
Coleslaw with fennel is an exquisite version of the classic cabbage salad, enriched with aromatic notes of fennel and the freshness of lemon. The European roots of this recipe make it a great complement to meat and fish dishes, adding crunch and a light spiciness thanks to capers and red onion. Mayonnaise with lemon juice gives it a delicate creamy texture, while parsley refreshes the taste. This light yet expressive salad can be served as a side dish or as a standalone dish in the summer season. It harmoniously combines sweetness and spiciness, making each component truly significant in the overall flavor palette.
1
Slice the fennel and onion, and mix with capers. Sprinkle with salt and pepper.
- Fennel: 3 pieces
- Red onion: 1 head
- Capers: 3 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
2
Mix mayonnaise with lemon juice and finely chopped parsley.
- Mayonnaise: 6 tablespoons
- Lemon: 1 piece
- Parsley: 1 bunch
3
Dress the salad with mayonnaise.
- Mayonnaise: 6 tablespoons
