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Cabbage Picnic Salad

THE nice sweet and sour blend enhances all the ingredients in this salad. Slightly different than cole slaw, it’s a good dish to bring to pot-lucks and picnics. It keeps well and the taste is refreshing.
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    2 servings


  • 1/4 cup cider vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1 cup chopped cabbage
  • 1/2 cup chopped carrot
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1 teaspoon minced fennel fronds, optional


  • In a small saucepan, bring the vinegar, honey and salt to a boil. Stir in the cabbage, carrot, green pepper and onion. Return to a boil.
  • Remove from the heat; stir in fennel if desired. Cool. Transfer to a small bowl; cover and refrigerate until chilled.
Nutrition Facts
2/3 cup: 111 calories, 0 fat (0 saturated fat), 0 cholesterol, 317mg sodium, 29g carbohydrate (24g sugars, 3g fiber), 2g protein.

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Average Rating:
  • gunslinger
    Nov 8, 2020

    I did not use the fennel fronds so I can't offer a review on that , but otherwise I made as directed and it was very good. I let mine set in the refrigerator overnight to blend the flavors.

  • Chefjm
    Sep 2, 2016

    Was just ok....Fronds are the lacey fern like stems of fennel bulbs

  • cee-jay
    Jul 22, 2012

    Question: What are fennel fronds? I goggled this term but many different answers. I'm out of lettuce so meet to make this tomorrow. What can I sub for the fennel??