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Napa Cabbage Slaw with Carrots and Fennel-Dijon Dressing

Napa Cabbage Slaw with Carrots and Fennel-Dijon Dressing
  • Category


  • Cusine



1/2 large head napa cabbage, thinly sliced

2 medium carrots, coarsely grated

1/2 cup sliced green onion

1 tsp. fennel seeds, crushed in mortar and pestle or with a heavy rolling pin

1/2 cup mayo or light mayo

2 T apple cider vinegar

1 T sweetener of your choice

1 tsp. Dijon mustard

1/4 tsp. Vege-Sal or salt

1 tsp. celery seed

fresh ground black pepper to taste


Crush fennel seeds in mortar and pestle or with rolling pin. Combine crushed fennel, mayo, vinegar, sweetener of your choice, Dijon mustard, Vege-Sal, and celery seed if using. Whisk together and let dressing sit while you chop veggies. Use chef’s knife, mandoline, or food processor to slice napa cabbage into thin slices. Grate carrots and slice green onions. Mix all veggies together in large plastic bowl. Mix dressing into cabbage/carrot mixture Season to taste with fresh ground black pepper. Salad can be served immediately or refrigerated for a few hours before serving. The cookbook says this can be store up to three days in the refrigerator, but when I made it, there were no leftovers, so I haven’t tried that myself.