• 2 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • To serve, garnish the slaw with the reserved sprigs of feathery leaves.

Nutrition Facts

121 calories; 9 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 200 mg sodium. 253 mg potassium; 9 g carbohydrates; 3 g fiber; 5 g sugar; 2 g protein; 729 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0