Scandinavian Fennel, Apple Cole Slaw |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This slaw stays crisp because the vegetables are sliced, not grated. You will be carried away with the buttermilk/caraway combination dressing. Adapted from Moosewood Restaurant New Classics cookbook. Cook time is chill time. Ingredients:
1 1/2 cups thinly sliced fennel |
3 cups thinly sliced green cabbage |
3 cups red cabbage, thinly sliced |
3 cups apples, peeled, cored, thinly sliced |
1 1/2 cups celery, thinly sliced |
1/3 cup vegetable oil (suggest light olive oil) |
2 teaspoons ground caraway seeds |
1 1/2 cups buttermilk |
2 tablespoons sugar |
2 tablespoons cider vinegar |
salt |
Directions:
1. Place fennel, green and red cabbage, apples, and celery in a bowl.
2. In a separate small bowl, whisk together the oil, caraway, buttermilk, sugar, and vinegar.
3. Pour the marinade over the vegetables and toss thoroughly.
4. Cover and chill for about 1 hour. Add salt to taste just before serving. Enjoy!
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