|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Nutrition Facts
Nutrition facts per serving:
- Calories 125
- Protein(gm)2
- Carbohydrate(gm)10
- Fat, total(gm)9
- Saturated fat(gm)1
- Monosaturated fat(gm)7
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)3
- Sugar, total(gm)5
- Vitamin A(IU)777
- Vitamin C(mg)25
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)0
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)65
- Sodium(mg)208
- Potassium(mg)295
- Calcium(DV %)40
- Iron(DV %)1
Cabbage and Fennel Slaw
Ingredients
- 1 medium fennel bulb
- 1/3 cup olive oil
- 1/3 cup white balsamic or white wine vinegar
- 1 tablespoon snipped fresh parsley
- 1 tablespoon coarse-grain brown mustard or Dijon-style mustard
- 1 - 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 cups thinly sliced savoy cabbage (about 1 small head) or one 16-ounce package (8 cups) shredded cabbage with carrot (coleslaw mix)
Directions
Remove upper stalks from fennel; discard stalks. Discard any wilted outer layers on fennel bulbs; cut off a thin slice from base of bulb. Quarter fennel bulb lengthwise; slice very thinly. Set aside.
For vinaigrette: In a small screw-top jar with a tight-fitting lid, combine the olive oil, vinegar, parsley, mustard, sugar, salt, and black pepper. Cover and shake well. Set aside.
In a very large serving bowl, combine the sliced fennel, cabbage and zucchini. Pour the vinaigrette over cabbage mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours.
-
Tip:
Make-Ahead Tip:
Place salad in plastic container and chill in the refrigerator for up to 24 hours. Transport in an insulted cooler with ice packs.
-
Tip:
Tip:
A mandoline makes slicing the fennel simple.
|
||||
