Fennel Coleslaw

Fennel Coleslaw Recipe
Photo: William Meppem

Recipe from

Real Simple

Nutritional Information

Calcium 54 mg
Calories 46
Caloriesfromfat 0 %
Carbohydrate 11 g
Cholesterol 0 mg
Fat 0 g
Fiber 3 g
Iron 1 mg
Protein 1 mg
Satfat 0 g
Sodium 433 mg

Ingredients

1/4 head red cabbage
2 carrots
1 fennel bulb
1 small orange
3 scallions, cut into 1-inch pieces
1 jalapeño, seeded and minced
1/4 cup cider vinegar
1 teaspoon salt
1 teaspoon sugar
Dash of cayenne pepper

Preparation

Using a knife or food processor, shred the cabbage and carrots. Trim the top of the fennel and reserve 1/4 cup of the leafy sprigs. Finely shred the fennel bulb. Grate the zest from the orange and then squeeze the orange to extract the juice. Combine all the ingredients, including the fennel sprigs, and toss to mix well. Let marinate 30 minutes before serving.

Note:

Jane Kirby,

June 2002
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