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Cabbage and Fennel Slaw with a Mustard Avocado Dressing

Forget bottled dressings. This rustic Cabbage and Fennel Slaw is made using a wholesome creamy, lip-tingling and oh-so-good Avocado and Mustard Dressing you’ll love. PLUS see how you can get the February issue of the Thermie Living magazine featuring one of my smoothie recipes for FREE!

Cabbage and Fennel Slaw with a Mustard Avocado Dressing

I admit, I am a bit of a slaw fan. But, for the life of me I cannot recall the last time I bought store-made slaw or bottled dressing. I just find making my own salad and dressings more fun: I know what goes in them too, and so while I am at it, I can always add a little nutritious padding into each mix.

I think slaws are a side that sings next to so many dishes: fish goes well with a Sauerkraut Slaw, chicken, steak, burgers and slow cooked meat can benefit from a Super Slaw. They even make sense on their own. Unlike the store-bought dressed variety with ingredients chopped slightly beyond recognition, homemade slaws are diverse and pack a nutritious punch.  Oh and yes, this is another recipe where the mandolin slicer (I got mine in a V-slicer set from one of the Chalet stands) comes in handy. You can use a knife to slice both, of course, but he result will never be as fine.

Today’s recipe has been inspired by Jones the Grocer’s delicately shredded slaw with a lip-tingling hot mustard dressing, served at their Sydney city cafe alongside a schnitzel. I made mine creamy by adding mashed avocado to the dressing instead of cubed in the salad. It’s kind of “hidden” that way and gives the dressing a full but silky consistency. Fennel was a last-minute fridge surprise addition. I’ve been adding it into smoothies to help heal post workout-inflammation. Which reminds me… Did you know that mustard has been found to prevent cramps in athletes? With Matt’s ocean swimming season in full swing and me running a lot more these days, it’s just another reason to enjoy a big side of slaw.

Cabbage and Fennel Slaw with a Mustard Avocado Dressing

Your FREE copy of Thermie Living Magazine

Thanks to Andrea Alf, the wonderful Editor of Thermie Living Magazine, you can get a copy of the February issue absolutely free! Use coupon code: yht54 – see full instructions here. It feature’s my Crunchy No-nut Breakfast Smoothie recipe from my latest eBook, 40+ Quick and Healthy Smoothies – Clever and delicous ways to get more fruit and vegetables into your diet. 

Smoothie eBook Thermie Living Feature

Cabbage and Fennel Slaw
Recipe Type: salad, slaw, gluten-free, Paleo, vegetarian, vegan
Author: Martyna | Wholesome Cook
Prep time:
Total time:
Serves: 2-4
Here’s another recipe where the mandolin slicer ( I got mine in a V-slicer set from one of the Chalet stands) comes in handy. You can use a knife to slice both but he result will never be as fine.
  • For the Cabbage and Fennel Slaw:
  • 1/4 head medium white cabbage
  • 1 small baby fennel bulb, cut in half and fronds removed
  • 2 sprigs fresh coriander, stems and leaves chopped finely
  • 2 tbsp freshly chopped chives
  • 1/2 head broccoli, cut into small florets
  • 1/4 cup salad dressing (see Mustard Avocado Dressing recipe card)
  1. Using a mandolin slices, finely shave cabbage and fennel. Transfer to a large mixing bowl. Add chopped herbs and broccoli florets. Mix to distribute ingredients evenly. Dress with the dressing.
Mustard and Avocado Dressing
Recipe Type: salad dressing, dairy-free, gluten-free, sugar-free, dressing, Paleo, vegan, vegetarian
Author: Martyna | Wholesome Cook
Prep time:
Total time:
Serves: 2-4
This easy Mustard and Avocado dressing is smooth and creamy and tastes great in slaws. Hemp seeds are an option, but if you can find them, they are a great addition to the mix because of their flavour and nutritional value. The dressing is best made fresh, but it will keep in the fridge for upto 3 days.
  • For the Mustard Avocado Dressing:
  • 1/2 small ripe avocado, well-mashed
  • 1/4 cup macadamia or light tasting olive oil
  • 1/4 cup Dijon mustard
  • 1 tbsp wholegrain mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey or rice syrup
  • 1-2 tsp wasabi paste
  • 1 tbsp sesame seeds
  • 1 tbsp hemp seeds
  • pinch of sea salt
  • good grind of black pepper to taste
  1. Combine all ingredients in 1 cup-capacity jar and shake well. Use fresh, or refrigerate for up to 3 days.





Angela February 4, 2014 at 10:03 am

Hi Martyna, this coleslaw looks so clean and tasty. Great side to a slightly greasy barbecue indeed!

Nick Petersen February 4, 2014 at 2:39 pm

Hi Martyna, thanks for the recipe. It sounds great – especially the bit about mustard and cramps. I’ve been doing a lot of swimming lalety and need to keep cramps at bay.

Maureen | Orgasmic Chef February 4, 2014 at 5:04 pm

This slaw is what I want to have with my next pulled pork sandwich. :)

Mel A February 5, 2014 at 11:37 am

Yummy! I love fennel so will definitely be trying this next time I buy it.

Mum to 4 February 5, 2014 at 11:41 am

Wow, my kids are all scared to try avocado, but with this dressing I can easily sneak it into their salad. Oddly they love mustard and horseradish so it won’t be hard. Thanks for sharing

Green Papaya Salad with Chilli Dressing |Plus 9 Other Salads To Inspire You | Wholesome Cook August 21, 2014 at 11:00 am

[…] with Sauerkraut  | Shaved Fennel and Cabbage Slaw with Avo Mustard Dressing | Grated Salad with Eggs |  Watermelon and Cucumber Salad with Tahini Dressing | Warm Puy Lentil […]


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