Cabbage and Fennel Slaw

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

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3.5 by 4 people

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  • Makes: 8 servings
  • Makes: 8 side-dish servings

Cabbage and Fennel Slaw

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.

For vinaigrette:

  1. 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.
  2. 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.

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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),
  • 0 mg chol.,
  • 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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4 Ratings

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