Ranch Slaw
Crunchy, fresh, and full of flavor, this cabbage broccoli fennel slaw brings a crisp mix of sliced cabbage, broccoli, and fennel together in every bite. Tossed in a creamy dill ranch sauce, it’s cool, herby, and just the right balance of light and satisfying. A refreshing alternative to traditional coleslaw that pairs perfectly with everything from grilled dishes to sandwiches.
Ingredients
- 1/2 cup mayo
- 1/4 cup chopped fresh dill
- 1 tablespoon sugar
- 1 tablespoon white vinegar
- 1 teaspoon yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 small crown broccoli
- 1/4 green cabbage (thinly sliced (about 4 cups))
- 1 bulb fennel (fronds reserved and bulb thinly sliced (about 4 cups))
Instructions
- Whisk together the mayo, dill, sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
- Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
- Serve immediately or store refrigerated in an airtight container.