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Creamy Cabbage and Fennel Coleslaw

Makes: 8 servings
Prep 20 mins Chill 2 hrs
Creamy Cabbage and Fennel Coleslaw
Ingredients
  • 2/3  cup  mayonnaise or salad dressing
  • 1/4  cup  buttermilk
  • 1  tablespoon  white vinegar
  • 2  teaspoons  sugar
  • 1  teaspoon  prepared horseradish
  • 1/4  teaspoon  salt
  • 4  cups  shredded green cabbage and/or red cabbage*
  • 1  cup  shredded carrots (2 medium)*
  • 1  medium  fennel bulb, cored and thinly sliced**
  • 1/4  cup  chopped red onion
  • 1/4  cup  snipped fresh parsley
  •  Salt
  •  Ground black pepper
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.
Nutrition Facts (Creamy Cabbage and Fennel Coleslaw)
  • Servings Per Recipe 8,
  • cal. (kcal) 167,
  • Fat, total (g) 15,
  • chol. (mg) 7,
  • sat. fat (g) 3,
  • carb. (g) 7,
  • Polyunsaturated fat (g) 9,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 1,
  • vit. A (IU) 2478,
  • vit. C (mg) 20,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • sodium (mg) 288,
  • Potassium (mg) 254,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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