Italian Coleslaw with Fennel and Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Wonderful as a side dish with grilled sea bass, halibut, or marinated, skewered shrimp. 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. Per serving: calories, 87; total fat, 5 g; saturated fat, 1 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit
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