• Melinda O'Malley Keckler

Crunchy Cole Slaw

Updated: May 9

Crisp and fresh, this slaw has a tangy, yet slightly sweet sauce that helps to bring out the crunch in the cabbage, carrots and fennel in this made from scratch side dish. We might not use fennel everyday, but believe me, it adds great texture and a touch of sweetness that's perfectly suited for a delicious and distinctive cole slaw. Although fennel smells a bit like licorice, the flavor it adds to a fresh side dish like this is very subtle.

Crisp and cool, this crunchy cole slaw is the perfect blend of shredded veggies and a winning sauce.

Crunchy Cole Slaw

By Melinda O'Malley Keckler, CrinkledCookbook.com

1 head cabbage, grated

1 green pepper, grated

1 yellow pepper, grated

2 large carrots, peeled and grated

1 fennel bulb, sliced very thin

1/2 cup mayonnaise

1/2 cup Greek yogurt

1/3 cup sour cream

1 tbsp horseradish sauce

1 tbsp dried, chopped onion flakes

2 tbsp sugar

1/2 tsp pepper

1 tsp salt

Slice the cabbage into large chunks and shred into a large bowl. I like using this handy tool to create the perfect texture for slaw. Just be sure to also use a protective, cut resistant glove

Using a cheese grater, shred the green and yellow peppers, be sure to collect as much of the juice from the peppers as you can, it'll help blend the sauce. Grate the carrots, then slice the fennel bulb and using a mandolin or my fav handy tool, slice the fennel very thin. Save the fennel leaves, or sprigs for garnish.

Place all the veggies in the large bowl with the cabbage.

In a glass measuring cup or bowl, combine mayonnaise, yogurt, sour cream, horseradish sauce, dried onion, sugar, pepper and salt and whisk together to create a sauce.

Mix the veggies in the large bowl, then add the sauce and stir gently to combine. Garnish with a few sprigs of fennel leaves.

Serves 6-8 as a side dish

This cole slaw is so perfect as a side with meats, burgers, ribs or any time you need a crisp cool side dish. Other sides I think you will love are Creamy Pea Salad , Creamed Corn and of course, Classic Potato Salad.

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This cole slaw is delicious served right away, but the crispy crunch will remain even if you wait until the next day to enjoy it. That's what I love most about this recipe, how the veggies all keep that crunchy disposition and don't turn soggy. I use onion flakes instead of fresh onion because I like the onion flavor in a slaw, but the dried flakes means no one's going to bite into a chunk of raw onion. I've made this with a red pepper too, but the green pepper offers a more subtle flavor. I hope you love it! Let me know what you and your family think in the comments below. Crunch, crunch.


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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