Side Dish: United States – Shaved Cabbage and Fennel Slaw with Lemon, Dill, and Kalamata

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

1 / 2 medium green cabbage, cored and thinly shaved (about 6 cups / 150 g)
1 medium fennel bulb, fronds reserved and thinly shaved
1 / 4 small red onion, very thinly sliced
1 / 2 cup pitted Kalamata olives, halved (about 75 g)
2 tbsp chopped fresh dill (plus chopped fennel fronds)
Zest of 1 lemon
3 tbsp fresh lemon juice (45 ml)
3 tbsp extra-virgin olive oil (45 ml)
1 tsp Dijon mustard
1 tsp honey (or to taste)
1 / 4 tsp dried oregano
Sea salt and freshly ground black pepper to taste
Optional: 2 tbsp capers, rinsed
Optional: 1 / 3 cup toasted sliced almonds or pine nuts (about 35 g)

Instructions

Combine shaved cabbage, fennel, and red onion in a large bowl; sprinkle with a pinch of salt, toss, and let sit 10 minutes to gently soften.
In a small bowl, whisk lemon juice, lemon zest, olive oil, Dijon, honey, oregano, a pinch of salt, and pepper until emulsified.
Add olives, dill, and chopped fennel fronds to the vegetables. Pour over the dressing and toss well to coat.
Let the slaw rest 5–10 minutes, then taste and adjust seasoning with more lemon, salt, or pepper as needed.
Fold in capers and toasted nuts if using. Serve chilled or at cool room temperature alongside the wraps.