Creamy Cabbage and Fennel Coleslaw
- 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
If desired, substitute 5 cups packaged shredded cabbage with carrot (coleslaw mix) for the cabbage and carrots.
Use a mandoline or food processor fitted with a thin slicing blade to thinly slice the fennel.
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