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Creamy Cabbage and Fennel Coleslaw

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  • Makes: 8 servings
  • Prep: 20 mins
  • Chill: 2 hrs

Creamy Cabbage and Fennel Coleslaw

Directions

  1. For dressing, in a large bowl stir together mayonnaise, buttermilk, vinegar, sugar, horseradish, and the 1/4 teaspoon salt. Add cabbage, carrots, fennel, onion, and parsley. Toss to coat. Cover and chill for 2 to 24 hours before serving. Season to taste with additional salt and pepper. Stir before serving.

From the Test Kitchen

*Tip:

If desired, substitute 5 cups packaged shredded cabbage with carrot (coleslaw mix) for the cabbage and carrots.

**Tip:

Use a mandoline or food processor fitted with a thin slicing blade to thinly slice the fennel.

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Nutrition Facts (Creamy Cabbage and Fennel Coleslaw)

  • Per serving:
  • 167 kcal cal.,
  • 15 g fat
  • (3 g sat. fat,
  • 9 g polyunsaturated fat,
  • 7 mg chol.,
  • 288 mg sodium,
  • 7 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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