Fresh Red Cabbage and Fennel Slaw

Serves 4 to 6.

Note: Peppery, crunchy red cabbage and fennel, with its mild licorice notes, work beautifully in this simple slaw sparked with crushed fennel seeds and black pepper. Serve this with a little fresh goat cheese (chèvre) spread thickly on coarse bread drizzled with olive oil and sprinkled with more crushed fennel. From Beth Dooley.

• 6 c. shredded red cabbage

• 1 c. shredded fennel

• 1/2 c. sliced green onions

• 1 tsp. honey

• 2 tsp. Dijon mustard

• 2 tbsp. apple cider vinegar

• 1/4 c. walnut or vegetable oil

• 2 tsp. crushed fennel seed

• Salt and freshly ground pepper to taste

Directions

In a large bowl, toss together the cabbage, fennel and onions.

In a separate small bowl, whisk together the honey, mustard, vinegar, oil and fennel seed. Toss just enough of the dressing onto the cabbage to lightly coat the ingredients. Season with salt and pepper to taste.

Nutrition information per serving of 6:

Calories130

Carbohydrates11 g

Protein2 g

Fat10 g

Saturated fat1 g

Cholesterol0 mg

Sodium90 mg

Total sugars6 mg

Dietary fiber4 g

Exchanges per serving: 2 vegetable, 2 fat.