Side Dishes

Herbed Coleslaw

Fresh herbs add layers of flavor while a lemony dressing replaces the traditional mayonnaise in this Herbed Coleslaw recipe from Dune Brothers in Providence, Rhode Island.

By Yankee Magazine|May 13 2019|

Coffee By Design | Portland, Maine

Photo Credit : Katherine Keenan

Fresh herbs add layers of flavor while a lemony dressing replaces the traditional mayonnaise in this Herbed Coleslaw recipe from Dune Brothers in Providence, Rhode Island. We love enjoying this seafood shack classic with Lemony Beer-Battered Fish and Dune Brothers Homemade Tartar Sauce.

Yield:

8 to 10 servings

Ingredients

2 teaspoons granulated sugar
3 tablespoons white wine vinegar
1/2 cup thinly sliced shallots
1/2 head of green cabbage (about 1 1/2 pounds), finely shredded
1 small fennel bulb (white parts only, halved lengthwise, cored, and very thinly sliced)
2 1/2 large radishes, very thinly sliced
1/4 cup packed, finely chopped herbs, such as chives, parsley, chervil, tarragon, and marjoram
1/3 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon kosher salt, plus more to taste

Instructions

In a small bowl, whisk the sugar into the vinegar until it dissolves. Add the shallots and let them marinate for 10 to 15 minutes.

Meanwhile, in a large bowl, use clean hands or tongs to toss together the cabbage, fennel, radishes, and herbs. In a small bowl, whisk together the lemon juice, oil, and salt, then drizzle over the cabbage mixture and toss again. Let sit for at least 30 minutes before serving.

Just before serving, add the shallots, along with their liquid, and toss to combine. Taste and add salt as needed.