Italian Coleslaw with Fennel and Capers
From mellian 18 years ago
- 120 minutes to make
- Serves 4
Bright, different coleslaw with a hint of anise from the fennel. The capers are a really nice touch of zest.
Ingredients
- 4 cups chopped red cabbage (from about 1/2 large head) shopping list
- 1 medium fennel bulb, trimmed, chopped shopping list
- 1/2 cup chopped fresh Italian parsley shopping list
- 3 tablespoons drained capers shopping list
- 3 tablespoons fresh lemon juice shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 2 garlic cloves, minced shopping list
How to make it
- 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.)
- Makes 4 servings.
- Per serving: calories, 87; total fat, 5 g; saturated fat, 1 g; cholesterol, 0
- Bon Appétit
- July 2002
- Cooking for Health
People Who Like This Dish 2
- schmeelaf WA
- callmeprunella Ellicott City, MD
- mellian Deltona, FL
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