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.
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.
- Fennel bulb with fronds: 450 g
- Fennel bulb with fronds: 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.
- Fennel bulb with fronds: 450 g
- Fennel bulb with fronds: 450 g
- Red onion: 60 g
- Pitted black 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