Colorful Coleslaw

📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Salads A vibrant and crunchy coleslaw featuring shredded red cabbage, sweet carrots, and aromatic fennel tossed in a tangy honey-mustard vinaigrette. Perfect as a refreshing side dish for summer picnics and barbecues.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	None	10 mins	6 servings

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🔪 Key Equipment

• Whisk
• Large mixing bowl
• Chef’s knife
• Box grater

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Ingredients

Dressing

Measurements	Ingredients	Prep / Notes
3 Tbsp	Grainy Mustard
2 Tbsp	Honey
2 Tbsp	Lime Juice	or more to taste
2 Tbsp	Cider Vinegar
2 Tbsp	Olive Oil
1/2 tsp	Salt	or more to taste
1/4 tsp	Black Pepper	or more to taste

Slaw Vegetables

Measurements	Ingredients	Prep / Notes
1/4 large head (about 4 cups)	Red Cabbage	shredded
2 large	Carrots	shredded
1 medium (about 1 1/2 cups)	Fennel Bulb	halved and thinly sliced
1 small	Red Onion	thinly sliced
1/2 cup	Cilantro	chopped leaves
1 Tbsp	Poppy Seeds

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Instructions

Step 1: Whisk the Dressing

1. In a large mixing bowl, whisk together the dressing ingredients: 3 Tbsp grainy mustard, 2 Tbsp honey, 2 Tbsp lime juice, 2 Tbsp cider vinegar, 2 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and smooth.

Step 2: Toss and Serve

2. Add the remaining ingredients to the bowl: 1/4 large head red cabbage, 2 large carrots, 1 medium fennel bulb, 1 small red onion, 1/2 cup cilantro, and 1 Tbsp poppy seeds.
3. Toss thoroughly until all the vegetables are evenly coated with the dressing. Let sit for 10 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.

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💡 Make-Ahead & Storage: Can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. Toss again before serving to redistribute the dressing.

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Original Recipe Scan