Hold-the-Cabbage Slaw

Hold-the-Cabbage Slaw
Photo: Petrina Tinslay
Prep Time:
35 mins
Total Time:
35 mins
8 to 10 Serves

A colorful cabbage-free slaw made with golden beets, celery, and fennel that's dressed in a minty cider-vinaigrette. It's great to make ahead and tastes even better after one or two days in the fridge.


  • 3 tablespoons unfiltered apple-cider vinegar

  • 3 tablespoons extra-virgin olive oil

  • 1 teaspoon sugar

  • Kosher salt and freshly ground pepper

  • 4 celery stalks, thinly sliced on the bias (2 cups), plus ¼ cup chopped leaves

  • 1 fennel bulb, julienned (3 cups), plus ¼ cup chopped fronds

  • 2 medium golden beets, peeled and julienned (2 cups)

  • 2 tablespoons minced chives

  • cup lightly packed chopped fresh mint leaves


  1. In a large bowl, whisk together vinegar, oil, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add celery, julienned fennel, and beets, tossing to evenly coat. Stir in fennel fronds, celery leaves, chives, and mint; serve. Slaw can be covered and refrigerated, without fronds and herbs, up to 2 days.

Cook's Notes

For faster prep, quarter the vegetables lengthwise and feed them through the tube of a food processor fitted with the julienne attachment.

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