Italian Coleslaw With Fennel And Capers Recipe

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Ingredients:

Serving

4 cups chopped red cabbage (from about 1/2 large head )
1 medium fennel bulb, trimmed, chopped
1/2 cup chopped fresh italian parsley
3 tbsp drained capers
3 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
2 garlic cloves, minced

Directions:

Combine cabbage, fennel, parsley, and capers in large bowl; toss to blend. Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)
Makes 4 servings.
Per serving: calories, 87; total fat, 5 g; saturated fat, 1 g; cholesterol, 0
Bon Appétit
July 2002
Cooking for Health

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	120.08 Kcal (503 kJ)
Calories from fat	67.99 Kcal
		% Daily Value*
Total Fat	7.55g	12%
Sodium	237.77mg	10%
Potassium	520.46mg	11%
Total Carbs	12.39g	4%
Sugars	3.99g	16%
Dietary Fiber	3.98g	16%
Protein	1.92g	4%
Vitamin C	72.9mg	122%
Iron	2.1mg	12%
Calcium	85mg	9%

Amount Per 100 g
Calories	66.05 Kcal (277 kJ)
Calories from fat	37.4 Kcal
		% Daily Value*
Total Fat	4.16g	12%
Sodium	130.79mg	10%
Potassium	286.3mg	11%
Total Carbs	6.82g	4%
Sugars	2.2g	16%
Dietary Fiber	2.19g	16%
Protein	1.06g	4%
Vitamin C	40.1mg	122%
Iron	1.1mg	12%
Calcium	46.8mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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