Ingredients
- 1 small firm green cabbage
- 2 bulbs fennel, stalks discarded, fronds set aside
- Juice of 1 lemon
- 2 tablespoons apple cider vinegar
- 1 teaspoon anise seeds, toasted
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup plain strained Greek-style yogurt
- 1/4 cup sour cream
- 1 tablespoon fresh dill, chopped
- Pepper, to taste
Make it step by step
- Remove any tough outer leaves from the cabbage. Quarter it and cut away the core. With a mandoline, slice the wedges thinly and transfer to a large bowl.
- Cut the fennel bulbs in half lengthwise. Cut away the core. Slice the fennel thinly on the mandoline and add to the cabbage.
- Chop the fronds finely and add to the vegetables. Toss well.
- In a small bowl, stir together the lemon juice, vinegar, anise seeds, sugar, and salt. Pour over the cabbage mixture and toss again.
- Refrigerate for an hour. This will allow it to macerate and the flavors to enhance.
- With tongs, transfer the slaw to another bowl, leaving behind all but 1 to 2 tablespoons of liquid.
- In a small bowl, whisk together the yogurt, sour cream, and dill. Add to the cabbage and toss to combine.
- Add pepper, taste for seasoning, and add more salt, if you like.
- Refrigerate for about 1 hour.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.