You’ll love this Fennel, Apple and Red Cabbage Slaw tossed with Creamy Maple Lemon Tarragon Dressing. It’s gluten free, low carb, and packed with nutrients. Enjoy it alone, with pulled pork, or on a ham sandwich~any way you pile it on, it’s delicious!
Disclosure: I was given a free cabbage shredder which I used in this recipe. I was not compensated to write this post. As always, I like sharing products and brands with you that I personally use and recommend.
So, can we talk slaw today? And, maybe red cabbage too~one of the most underrated superfoods IMMO {In My Modest Opinion}.
First the slaw. As in this Fennel, Apple and Red Cabbage Slaw with Creamy Maple Lemon Tarragon Dressing on top.
Oh, my goodness. I think I could do straight up shots of this tarragon dressing~it’s so delicious!
Then there’s the slaw, which I made with shredded red cabbage, crisp green Granny Smith apples, and crunchy fennel…
SO easy, SO good.
You can eat it straight up, outta’ the bowl, or on top of a pulled pork or ham sandwich. Like this…
Holy moly.
Before I share the super easy recipe with you, let’s have that talk about red cabbage, shall we?
4 Reasons to Eat Red Cabbage + Health Benefits
- Just like it’s healthy sibling, green cabbage, red cabbage is a cruciferous vegetable, which means it has potential cancer fighting health benefits. The glucosinolates in cabbage and other cruciferous veggies, like broccoli, cauliflower, and kale, may help with detoxification & regulate inflammation in the body.
- In comparison to green cabbage, red cabbage has significantly more vitamin A (15% of your recommended daily value in 1 cup} and vitamin C {66% of your daily value).
- Red cabbage is rich in anthocyanins, like other purple-red foods including red/purple grapes, cherries, eggplant, plums, blueberries, & strawberries. Anthocyanins are thought to be protective against cardiovascular disease and cancer, and may also boost memory and cognitive function.
- Red cabbage provides great nutritional bang for your buck, as it’s quite inexpensive~1/2 a head of red cabbage cost me only $1.81! It also stores well in the refrigerator, which means less food waste~put it in a plastic bag in the crisper for up to 2 weeks.
Fennel, Apple and Red Cabbage Slaw w/ Creamy Maple Tarragon Dressing
Ingredients
Dressing
- 1/2 cup Greek yogurt {i.e. 2% Fage}
- 3 tablespoons extra virgin olive oil {California Olive Ranch Olive Oil is my “go to” olive oil}
- Juice from 1 small lemon
- 1 tablespoon apple cider vinegar {I like Braggs Organic Apple Cider Vinegar}
- 2 teaspoons maple syrup
- 1 teaspoon dried tarragon {fresh is ok too, but you will need more}
- 1/4 teaspoon salt, or to taste
- Ground black pepper to tasteSlaw
- 4 cups shredded red cabbage* {~ 1/4 head of cabbage}
- 1 fennel bulb, shredded* {~ 1 cup}
- 2 Granny Smith apples, cut into 1/2 matchsticks
Instructions
- Make the Dressing: Combine all dressing ingredients in a glass jar. Secure the lid and shake well until all ingredients are combined. Set aside until ready to use, or make ahead and store in the refrigerator until you make the slaw.
- Make the Slaw: Shred the cabbage with a cabbage shredder, or buy pre-shredded cabbage. Shred the fennel with the cabbage shredder, or slice it very thinly. Slice apples into 1/2 length match sticks. Combine ingredients in a large bowl, then top with dressing before serving.
Notes
Nutrition
There are affiliate links in the post for products I personally use and recommend. If you purchase any of these products, I may receive a small commission, at no additional cost to you, which helps support the cost of running this blog. Thank you so much for your support!
And, just for fun…I snapped a shot of my kitchen after I made this Fennel, Apple and Red Cabbage Slaw today, and I remembered that my sweet SiSi’s teacher referred to her as the “purse lady” in pre-school because she would take everything out of it’s place, carry it with her, and spread it all over the classroom, making a HUGE MESS.
Kind of like the way I cook 🙂
Let’s Chat!
Are you a fan of coleslaw? What about red cabbage? Have you used a cabbage shredder/veggie slicer before? Does your kitchen look like mine after you cook???
Hi There! I’m EA, a registered dietitian nutritionist (RDN) in sunny San Diego. I create easy, DELICIOUS gluten free recipes & low FODMAP recipes for a wide variety of diets. Learn more about my nutrition philosophy and my nutrition coaching for digestive health, autoimmune disease, wellness nutrition, & vibrant aging. Sign up for my newsletter, or get in touch~I’d love to connect with you!
