Recipe courtesy of Melissa Gaman for Food Network Kitchen

Garden Slaw with Fennel and Bell Peppers

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 15 min
  • Yield: 6 servings
This is recipe is perfect for classic coleslaw skeptics. Using crisp vegetables, like fennel, bell peppers and cucumbers, and herbs, like parsley and chives, keeps the dish light and fresh. The yogurt-based dressing also lightly coats everything without being too rich, like the mayo found more traditional coleslaw recipes.



  1. Whisk the yogurt, sour cream, vinegar, garlic powder and sugar in a large bowl until combined. Season with 1 teaspoon salt and a few grinds of pepper. Add the cabbage, fennel and fronds, cucumbers, bell pepper, parsley and chives, then toss to combine.
  2. Cover the slaw and refrigerate until the vegetables have softened, 1 to 2 hours. Toss again and season with salt and pepper.