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Cabbage and Fennel Slaw

Makes: 8 servings Yield: 8 side-dish servings
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 - 2  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.

For vinaigrette::

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 KitchenMake-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)
  • Servings Per Recipe 8,
  • cal. (kcal) 125,
  • Fat, total (g) 9,
  • sat. fat (g) 1,
  • carb. (g) 10,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 5,
  • pro. (g) 2,
  • vit. A (IU) 777,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • sodium (mg) 208,
  • Potassium (mg) 295,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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