Side Dish: United States – Shaved Cabbage and Fennel Slaw with Lemon, Dill, and Kalamata
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 6
Approximate Time
Prep
20 min
Cook
0 min
Additional
15 min
Total
30 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 / 2 medium green cabbage, cored and thinly shaved (about 6 cups (150 g)) 1 medium fennel bulb, fronds reserved and thinly shaved 1 / 4 small red onion, very thinly sliced 1 / 2 cup (120 ml) pitted Kalamata olives, halved (about 2 5/8 oz (75 g)) 2 tbsp (30 ml) chopped fresh dill (plus chopped fennel fronds) Zest of 1 lemon 3 tbsp (45 ml) fresh lemon juice (3 tbsp (45 ml)) 3 tbsp (45 ml) extra-virgin olive oil (3 tbsp (45 ml)) 1 tsp (5 ml) Dijon mustard 1 tsp (5 ml) honey (or to taste) 1 / 4 tsp (1.25 ml) dried oregano Sea salt and freshly ground black pepper to taste Optional: 2 tbsp (30 ml) capers, rinsed Optional: 1 / 3 cup (80 ml) toasted sliced almonds or pine nuts (about 1 1/4 oz (35 g))
Show original ingredient measurements
1 / 2 medium green cabbage, cored and thinly shaved (about 6 cups / 150 g) 1 medium fennel bulb, fronds reserved and thinly shaved 1 / 4 small red onion, very thinly sliced 1 / 2 cup pitted Kalamata olives, halved (about 75 g) 2 tbsp chopped fresh dill (plus chopped fennel fronds) Zest of 1 lemon 3 tbsp fresh lemon juice (45 ml) 3 tbsp extra-virgin olive oil (45 ml) 1 tsp Dijon mustard 1 tsp honey (or to taste) 1 / 4 tsp dried oregano Sea salt and freshly ground black pepper to taste Optional: 2 tbsp capers, rinsed Optional: 1 / 3 cup toasted sliced almonds or pine nuts (about 35 g)
Instructions
Combine shaved cabbage, fennel, and red onion in a large bowl; sprinkle with a pinch of salt, toss, and let sit 10 minutes to gently soften. In a small bowl, whisk lemon juice, lemon zest, olive oil, Dijon, honey, oregano, a pinch of salt, and pepper until emulsified. Add olives, dill, and chopped fennel fronds to the vegetables. Pour over the dressing and toss well to coat. Let the slaw rest 5–10 minutes, then taste and adjust seasoning with more lemon, salt, or pepper as needed. Fold in capers and toasted nuts if using. Serve chilled or at cool room temperature alongside the wraps.
Estimated Nutritional Information*
Per serving | Servings: 6
Calories: 135 kcal
Carbohydrates: 8.4 g
Protein: 2.3 g
Fat: 11.4 g
Saturated fat: 1.5 g
Fiber: 3 g
Sodium: 194 mg
Potassium: 265 mg
Calcium: 61 mg
Iron: 1.55 mg
Vitamin A: 23 µg RAE
Vitamin C: 18.3 mg
Generated: 2026-11-05T19:35:09+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.