Recipe

Italian Coleslaw With Fennel And Capers Recipe


Italian Coleslaw With Fennel And Capers Recipe Mellian / All my dishes
2 years, 1 month ago
Bright, different coleslaw with a hint of anise from the fennel. The capers are a really nice touch of zest.
Prep:20m Cook:120m Servings:4

Mellian

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Ingredients
  • 4 cups chopped red cabbage (from about 1/2 large head)
  • 1 medium fennel bulb, trimmed, chopped
  • 1/2 cup chopped fresh Italian parsley
  • 3 tablespoons drained capers
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced

Directions
  1. Combine cabbage, fennel, parsley, and capers in large bowl; toss to blend. Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)
  2. Makes 4 servings.
  3. Per serving: calories, 87; total fat, 5 g; saturated fat, 1 g; cholesterol, 0
  4. Bon Appétit
  5. July 2002
  6. Cooking for Health

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