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Crunchy Coleslaw

Photo: Antonis Achilleos; Styling: Stephana Bottom
Prep time 25 mins
Chill time 3 hrs
Yield Serves 8

Ingredients

  • Dressing
  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 medium shallot, finely chopped (about 2 Tbsp.)
  • 1 clove garlic, minced
  • Salt and pepper
  • Slaw
  • 3/4 head green cabbage, shredded (about 5 cups)
  • 1 large carrot, shredded (about 1 1/2 cups)
  • 1 bulb fennel, finely shredded (about 1 cup)
  • 1/2 jicama, cut into thin strips (about 1 cup)
  • 1 cup snow peas, thinly sliced lengthwise
  • 1 medium Granny Smith apple, cored and cut into thin strips (about 1 cup)

Nutrition Information

  • calories 215
  • fat 18 g
  • satfat 3 g
  • protein 2 g
  • carbohydrate 14 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • sodium 225 mg

How to Make It

  1. Make dressing: Whisk together oil, vinegar, honey, mustard, shallot and garlic. Season with salt and pepper.

  2. Make slaw: In a large bowl, toss together cabbage, carrot, fennel, jicama, snow peas and apple. Pour dressing over and mix well. Cover and chill for at least 3 hours before serving.