Italian Coleslaw With Fennel And Capers |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Bright, different coleslaw with a hint of anise from the fennel. The capers are a really nice touch of zest. Ingredients:
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 tablespoons drained capers |
3 tablespoons fresh lemon juice |
2 tablespoons extra-virgin olive oil |
2 garlic cloves, minced |
Directions:
1. 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.)
2. Makes 4 servings.
3. Per serving: calories, 87; total fat, 5 g; saturated fat, 1 g; cholesterol, 0
4. Bon Appétit
5. July 2002
6. Cooking for Health
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