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Home » Recipes » Food

Fennel Jalapeno Slaw - Vegan

Published: Jun 20, 2013 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. Leave a Comment

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I made you something vegan to go on top of beef. 

Sorry about that.  I realized that we hadn't had a vegan recipe in a while, though, and I wanted to separate this slaw out so if you're into that kind of thing you wouldn't run screaming when you saw the Slaw on table

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When I made the carnitas, I really wanted something without too many flavors that would take away from the meat.  The slaw turned out REALLY great on its own, though!  You can make it super spicy with a whole jalapeno, seeds and all, or you can skip the pepper altogether, or take out the seeds....whatever works for you.  

You need fennel, cabbage, jalapeno, lime, sugar, and chili powder.  That's it!  I didn't even add salt, but you can if you'd like. Ingredients

First, really thinly slice the cabbage and the jalapeno.  That's the key to this here recipe - super thinly sliced veggies.  They're crunchy and delicious that way!Thinly slice pepper

For the fennel, lop off the tops and bottoms...Slice off fennel tops

....and cut the bulbs into quarters.  Then, cut into the core on an angle to remove any core without wasting any of the fennel.  Then, thinly slice the fennel.  Thinly slice fennel

Slice up the stalks and fronds too - they taste great! Use stalks too

To build the slaw, add the pepper, cabbage, and fennel to a bowl with the juice of half a lime - a whole lime if you're really into tang. 

Squeeze lime juice over veggies

 Then, add chili powder and a sprinkle of sugar and toss everything all together.Add chili powder

I garnished this with some extra fennel fronds because they're pretty, and that's it!  This slaw doesn't have a ton of dressing, so you can let it marinate for a long time, or eat it right away. Top with fennel fronds

The fennel is really lovely in this, and the sweetness is a nice contrast to the spicy pepper - mine was super hot!  Serve this plain...Slaw on table

...or on your favorite taco.  You can't go wrong.  Enjoy!Two tacos

Recipe

Fennel Jalapeno Slaw

Lindsay Howerton-Hastings
No ratings yet
Print Recipe
Prep Time 10 minutes mins

Ingredients
  

  • ¼ small cabbage thinly sliced
  • 1 large or 2 small bulbs fennel cored, thinly sliced, and stems sliced
  • 1 whole jalapeno thinly sliced (remove the seeds and ribs if you don't like a ton of spice)
  • ½ lime whole if it's super teeny
  • ½ teaspoon sugar
  • 1 teaspoon chili powder

Instructions
 

  • Toss all ingredients together and taste: add more lime juice or some salt to your preference.
  • Serve as desired - makes a great topping for tacos!

Nutrition

Serving: 4g
Tried this recipe?Let me know how it was!

Submitted to weekend potluck – my favorite drool-worthy Friday-morning activity!

Hosted by these folks!

  • Mommy Time Party ~ Tabitha
  • The Better Baker ~ Marsha
  • Sunflower Supper Club ~ Kim & Julie
  • 4 Little Fergusons~ Tonya
  • The Country Cook~ Brandie

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Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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