Cabbage and Fennel Slaw

The tangy mustard vinaigrette goes well with robust vegetables in this easy side dish.

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3 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Yields: 8 side-dish servings
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Cabbage and Fennel Slaw
Ingredients
1
medium fennel bulb
1/3
cup olive oil
1/3
cup white balsamic or white wine vinegar
1
tablespoon snipped fresh parsley
1
tablespoon coarse-grain brown mustard or Dijon-style mustard
1
teaspoons sugar
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
8
cups thinly sliced savoy cabbage (about 1 small head) or one 16-ounce package (8 cups) shredded cabbage with carrot (coleslaw mix)
Directions
  1. Remove upper stalks from fennel; discard stalks. Discard any wilted outer layers on fennel bulbs; cut off a thin slice from base of bulb. Quarter fennel bulb lengthwise; slice very thinly. Set aside.
  2. In a small screw-top jar with a tight-fitting lid, combine the olive oil, vinegar, parsley, mustard, sugar, salt, and black pepper. Cover and shake well. Set aside.
  3. In a very large serving bowl, combine the sliced fennel, cabbage and zucchini. Pour the vinaigrette over cabbage mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours.
From the Test Kitchen
Make-Ahead Tip:

Place salad in plastic container and chill in the refrigerator for up to 24 hours. Transport in an insulted cooler with ice packs.

Tip:

A mandoline makes slicing the fennel simple.

Nutrition Facts (Cabbage and Fennel Slaw)
    Per serving:
  • 125 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 208 mg sodium,
  • 10 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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