Fennel Radicchio Slaw

Looking for a simple and summery vegetable side dish? This Fennel and Radicchio Slaw is a light and refreshing raw vegetable salad that’s perfect for a picnic lunch or summer cookout and is a dream to make ahead of time.

This easy coleslaw is made with thinly sliced ​​fennel and radicchio, fresh dill, and seasoned rice vinegar. It actually tastes better after being in the fridge for a day or two!

Fresh dill enhances its warm-weather appeal as the herb is commonly used in summer dishes like potato and cucumber salads. The fennel will be quite firm, but will soften over time as it sits in the coleslaw.

What is radicchio?

Radicchio is a dark burgundy vegetable that resembles cabbage. It is a member of the chicory family. The texture is more delicate than cabbage. It’s slightly bitter, which works well in this coleslaw because it balances the aniseed in the fennel, the powerful rice vinegar, and the herbaceous fresh dill.

What is fennel?

Fennel belongs to the carrot family. Although it looks like a root vegetable, it’s an onion with green fronds and stems. All parts are edible, although the stems are tough and not eaten often. It tastes like liquorice.

Fennel radicchio slaw serving suggestions

It is also useful as a base for other dishes. Mix with leafy greens and diced chicken or steak for a robust, appetizer-sized cold salad.

Tips for preparing fennel and radicchio coleslaw

I developed this recipe in search of a raw vegetable side that would keep well for days even after dressing. As a private chef, I cook meals for several days that can be stored in my clients’ refrigerators and are ready to go. I love how well this coleslaw keeps in the fridge – the fennel softens slightly but stays crispy. Here are some helpful tips I’ve learned:

• The key to a great slaw is to slice the fennel very thinly. If this is difficult, use a mandolin or the blade of a food processor. The thickness of the radicchio is less important.
• Spiced rice vinegar, unlike rice vinegar, is spicier and has a unique flavor and umami. Use seasoned rice vinegar for best results.
• The amount of fresh dill may seem small at first glance. It adds just the right amount of fresh herbal notes without overpowering the other flavors. I’ve found that if more dill is added it starts to taste like a dill pickle after a day. If that sounds delicious, add up to 1 additional tablespoon of chopped dill.

Ideas for swaps and substitutions

This easy coleslaw will stand up to a multitude of changes. Here are a few ideas:

• If fennel isn’t your favorite, shredded cabbage or carrots with a vegetable peeler can also be used.
• Use thinly sliced ​​red or green cabbage instead of radicchio.
• If flavored rice vinegar isn’t available, use your favorite vinegar instead. Since seasoned rice vinegar contains both sugar and salt, add an additional 1/4 teaspoon salt and 1/2 teaspoon sugar or honey.
• If you prefer olive oil in salad dressings, it would work well here. Since olive oil hardens in the fridge, let the coleslaw sit at room temperature for 30 minutes before serving.
• This salad can be made heartier by adding: 1/4 cup chopped nuts (like pistachios or walnuts), 2 tablespoons sesame or pumpkin seeds, or 1/2 cup cooked beans, legumes, or whole grains (like farro or bulgur).

More make-ahead salad recipes:

• Cold Pea Salad
• Broccoli salad
• Mediterranean chickpea salad
• Thai noodle salad with peanut sauce
• Napa Cabbage Picnic Salad