Italian Coleslaw with Fennel, Chilli, Capers and Fresh Herbs
Fresh and crunchy - the perfect salad that goes with pretty much everything!
Italian coleslaw, also known as insalata di finocchio e cavolo, is a traditional dish from Southern Italy. The combination of fennel and cabbage, two cool weather vegetables that are commonly grown in the region, makes it a popular side dish during the colder months. The dish is typically dressed with a simple lemon and olive oil vinaigrette, but variations with other ingredients such as capers, fresh herbs, and chili have also become popular. Italian coleslaw has gained popularity in other parts of the world and is now a widely enjoyed dish with various adaptations and interpretations.
Over the years, I've experimented with different ingredients and landed on this version, which I'm very happy with. While many Italian coleslaws include Parmesan, I prefer it without, as the cheese can overwhelm the other fresh ingredients. I used to use basil, but I found it too overpowering. Instead, I've settled on a herb combination of dill, mint, and parsley, all of which I grow in my garden. Most Italians use lemon and olive oil for the vinaigrette, but I like to add garlic and mustard for a slightly more sophisticated dressing. The fresh chili is also a must, as it adds a kick that emphasizes the salad's fresh and zesty nature. Of course, you can make any changes or adaptations to the recipe that you like! Add some shaved Parmesan, sliced green olives, or even some orange slices - whatever takes your fancy!
I highly recommend using a slicing blade attachment on your food processor to thinly slice the fennel and cabbage. If you use a knife, make sure to slice the vegetables nice and thin; if they're too thick, the salad can be difficult to eat. You can prepare this salad ahead of time by tossing the sliced fennel and cabbage in a little lemon juice, adding the rest of the ingredients, and storing it in the fridge until needed. Just mix in the salad dressing before serving to ensure that it stays nice and crunchy.
Even though this is traditionally a winter dish in Italy, I love eating this salad in Summer as it is just so refreshing and light. Of course most of us now have access to cabbage and fennel year round so you can make this salad in any season you like! It's one of my most requested recipes, so I'm finally sharing it with all of you who have been asking for it over the years! I'm always surprised by its popularity since it's such a simple recipe and not typically my style. I usually go for richer salads with grains and nuts that can stand alone as a main dish. But I think the simplicity of this recipe is what makes it a standout. The fresh and crunchy ingredients, combined with lots of herbs and a zesty vinaigrette, make it a wonderful side salad that pairs particularly well with pizza and pasta - the perfect counterbalance for rich food!
Italian Coleslaw with Fennel, Chilli, Capers and Fresh Herbs
Ingredients
2 cups of shaved green or Savoy cabbage firmly packed
1 cup shaved fennel firmly packed
1 ½ cups of lightly packed mixed herbs – I recommend a mix of Italian parsley, dill and mint
4 radish's thinly sliced
1-2 long red chilli's thinly sliced (de-seeded if you like it milder)
2 golden shallots thinly sliced
1 tablespoon of thinly sliced spring onion
1 tablespoon of baby capers roughly chopped
2-3 tablespoons of my lemon mustard dressing – see recipe below
Lots of freshly cracked pepper
Lemon mustard salad dressing *
5 teaspoons of American mustard or another type if you prefer
4 tablespoons of fresh lemon juice (pith strained)
4 ½ tablespoons of extra virgin olive oil
11/2 tablespoon of caster sugar or maple syrup
2 medium-large garlic cloves (small if you don't love garlic)
1 teaspoon of salt
Pepper to taste
*This quantity will make enough dressing so you will have leftovers you can store in the fridge for next time – its a great versatile dressing that is good with pretty much any salad. Halve the recipe if you prefer.
Instructions
Start by making the salad dressing. First prepare the garlic by “creaming it” - grind the garlic cloves and salt in a mortar and pestle until it forms a rough paste. If you don't have a mortar and pestle use the back of a dessert spoon and chopping board to cream the garlic. Once the garlic starts to look creamy, add a teaspoon of the olive oil and mix together. Add another teaspoon, and mix well. Scrape out 2 teaspoons of the creamed garlic into a jar. Add the remaining salad dressing ingredients, shake well and taste. Adjust if needed – your may like it with more garlic, lemon etc.
If you have not already prepare the cabbage and fennel by slicing thinly using a blade attachment on your food processor, a mandolin or with a sharp knife. Place in a bowl along with the herbs, reddish, chili, capers, shallot and spring onion. Mix through about 1/4 cup of the salad dressing, toss well to combine, taste and adjust for more seasoning or dressing. Serve. Keeps well for a few days (leave out the herbs if you want to prep ahead).
