Savoy Cabbage and Fennel Slaw

This savory coleslaw dish will steal the show! Fennel and cabbage slaw tossed in a tangy vinaigrette with carrots and zucchini strips makes for a tasty and nutritious side for any meal.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Chill: 2 hrs to 24 hrs

Savoy Cabbage and Fennel Slaw

Directions

  1. Cut off stalks from fennel; reserve tops and discard stalks. Discard any wilted outer layers from fennel and cut a thin slice from base of bulb. Quarter fennel bulb lengthwise; slice very thinly. Set aside. Chop enough of the reserved fennel tops to make 1 tablespoon; set aside along with a few sprigs of the feathery leaves.
  2. For vinaigrette, in a small screw-top jar combine the 1 tablespoon chopped fennel tops, the oil, vinegar, mustard, sugar, salt, and pepper. Cover and shake well.
  3. In a very large serving bowl combine sliced fennel, cabbage, and zucchini; toss gently to combine. Pour vinaigrette over cabbage mixture; toss gently to coat. Cover and chill for 2 to 24 hours.
  4. To serve, garnish the slaw with the reserved sprigs of feathery leaves.
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Nutrition Facts (Savoy Cabbage and Fennel Slaw)

  • Per serving:
  • 121 kcal ,
  • 9 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 0 mg chol. ,
  • 200 mg sodium ,
  • 9 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 2 g pro.
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