Creamy Cabbage and Fennel Coleslaw
ACTIVE: 20 MINUTES TOTAL: 2 HOURS 20 MINUTES
Fennel and horseradish amp up the crunch and tang in this coleslaw recipe. Serve it as
an inspired barbecue side or try it as a sandwich topping.
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, plus more to taste
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
Ground black pepper
In a large bowl stir, together mayonnaise (or salad dressing), buttermilk, vinegar, sugar,
horseradish and 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.
Calories 167, Fat 15g (sat 3g), Cholesterol 7mg, Carbs 7g, Total sugars 3g, Protein 1g,
Fiber 2g, Sodium 288mg, Potassium 254mg.