Crunchy Coleslaw

Photo: Antonis Achilleos; Styling: Stephana Bottom

Recipe Time

Prep: 25 Minutes
Chill: 3 Hours

Nutritional 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

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)

Preparation

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.

Note:

June 2010