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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2003
- 8 cups finely shredded cabbage
- 1 1/4 teaspoon salt
- 3 cups grated carrots
- half red onion thinly sliced
- 3/4 cups mayonnaise
- 2 tablespoons vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon dry mustard
- 1/2 teaspoon celery seeds
- 1/4 cup chopped fresh parsley
Coleslaw Mix: In large bowl, toss together cabbage with 1 tsp of the salt. In separate bowl, toss together carrots, onion and remaining salt. Let both stand for 1 hour.
In colander, drain cabbage. By handfuls, squeeze out excess mositure and return to bowl. Repeat with carrot mixture; add to cabbage and toss to combine.
Creamy Dressing: Whisk together mayonnaise, vinegar, sugar, mustard and celery seeds.
To Finish: Toss together coleslaw mix, dressing and parsley. Cover and refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.)
Change it up: Classic Tangy Coleslaw
Omit Creamy Dressing. Whisk together 1/3 cup vinegar, 2 tbsp vegetable oil, 4 tsp granulated sugar, 1 tsp dry mustard and 1/2 tsp celery seeds; toss with coleslaw mix and parsley. Refrigerate as directed. This slaw is an ideal side with fried fish.
Nutritional facts Per serving: about
- Sodium 260 mg
- Protein 2 g
- Calories 67.0
- Total fat 1 g
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
- Iron 5.0
- Folate 16.0
- Calcium 6.0
- Vitamin A 42.0
- Vitamin C 60.0