Summer–when ballgames, boating and picnics rule– is the quintessential season for potato salad and coleslaw. Whether you serve them alongside sandwiches or paired with the traditional combo of dogs, burgers and chips, it’s hard to imagine summer passing without a few opportunities to enjoy these two classic summer salads.

I created this twist on garden variety cabbage salad: Savoy or Napa cabbage instead of green cabbage, fennel as opposed to celery, and fennel seeds in place of caraway or dill seeds. I also lightened it up a bit by using Greek yogurt rather than the sour cream many recipes call for. Plus, I love the hint of tartness.

Never used (or heard of) Savoy or Napa cabbage? Savoy cabbage is the prettiest cabbage out there, in my opinion. The heads are shaped like green cabbage, but the leaves are dark green and deeply crinkled. Their flavor is mild and earthy, and the leaves are tender even when raw.

Napa cabbage, also called Chinese cabbage, is an oblong-shaped cabbage with thick, crisp stems and frilly yellow-green leaves. I think Napa is sweeter than green cabbage.

Both Savoy and Napa are more delicate and less rubbery than green or red cabbage typically used in coleslaw. Either will work in this recipe. You choose!

We sat on our back deck on a glorious warm Seattle (yes, it was!) evening and enjoyed our Fennel Coleslaw with Bison, homemade potato salad, homemade pickles (of course!) and Terra chips.

Fennel Coleslaw Recipe

INGREDIENTS

• 1 small head of Savoy or Napa cabbage (about 1 pounds), chopped
• 1 medium-sized fennel bulb, chopped (white portion)
• 2 large carrots, grated
• 1 teaspoon kosher salt, plus more for seasoning
• 3-4 green onions, finely chopped (white and green portion of the green onions)
• 1/4 cup cider vinegar
• 1/4 cup mayonnaise
• 1/4 cup Greek-style yogurt (like Fage)
• A few tablespoons of fresh-squeezed lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon granulated sugar
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 2 medium carrots, peeled and grated on the large holes of a box grater
• For some flair, add chopped fresh herbs like parsley, chives, or fresh fennel fronds

HOW TO

1. Slice cabbage in half through the core. Cut a V-shaped notch around the white core on each half; discard the core. Slice each half lengthwise into quarters and thinly slice each quarter crosswise into 1/8-inch-wide strips.
2. Place mayonnaise, yogurt, mustard, sugar, fennel seeds, lemon juice, vinegar, salt and pepper in a large bowl and stir to combine.
3. Add the cabbage, fennel, grated carrots, and green onions to the bowl with the dressing. Add grated carrots and reserved onion-vinegar mixture and toss to combine. Season with additional salt and pepper as needed. Serve immediately or keep refrigerated in a tightly sealed container for up to 1 day.

Note: If you want to avoid the moisture that plagues most coleslaw, salting the cabbage and letting it sit helps draw out some of moisture. It takes a bit more time, but this is how you do it:

1. Slice cabbage in half through the core. Cut a V-shaped notch around the white core on each half; discard the core. Slice each half lengthwise into quarters and thinly slice each quarter crosswise into 1/8-inch-wide strips.
2. Place cabbage in a large colander set over a large bowl or plate, sprinkle with 1-1/2 teaspoons salt, and toss to coat. Place a heavy bowl on top of the cabbage, then place a heavy can or two in the bowl to weigh it down. Let sit until cabbage has released about 1/4 cup of moisture, at least 1 hour.
3. When cabbage is ready, squeeze large handfuls to release any excess liquid, place in the large bowl and continue with the recipe.

Want to salivate over more seasonal deliciousness? Check out Wanderfood Wednesday.