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
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:
Carbohydrates 11 g
Protein 2 g
Fat 10 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 90 mg
Total sugars 6 mg
Dietary fiber 4 g
Exchanges per serving: 2 vegetable, 2 fat.