Creamy Coleslaw
Fennel gives this coleslaw an added crunch with a hint of licorice flavour. If you have one, use a mandoline to slice the hard vegetables paper-thin.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 67 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 6 mg |
| sodium | 260 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 5% |
| vit A | 42% |
| vit C | 60% |
| folate | 16% |
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4 cups (1 L) finely shredded green cabbage
4 green onions, thinly sliced
2 stalks celery, thinly sliced
1 large carrot, finely diced
Half fennel bulb, thinly sliced
Half sweet red pepper, thinly sliced
Dressing:
1/3 cup (75 mL) Homemade salad dressing or light mayonnaise
1/3 cup (75 mL) light sour cream
1 tbsp (15 mL) each dijon mustard and cider vinegar
2 tsp (10 mL) granulated sugar
1/2 tsp (2 mL) each salt, pepper and celery or mustard seeds
Preparation:
In large bowl, toss together cabbage, onions, celery, carrot, fennel and red pepper. (Make-ahead: Cover with damp towel and plastic wrap; refrigerate for up to 8 hours.)
Dressing: In small bowl, stir together Homemade Salad Dressing, sour cream, mustard, vinegar, sugar, salt, pepper and celery seeds; scrape over cabbage mixture and toss to coat evenly. (Make-ahead: Cover and refrigerate for up to 2 hours.)
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