Fennel Coleslaw

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Serves 6
preparation
30
minutes
cooking
60
minutes
other
30
minutes

Ingredients

1/4
head red cabbage
2
carrots
1
fennel bulb
1
small orange
3
scallions, cut into 1-inch pieces
1
jalapeno, seeded and minced
1/4
cup
cider vinegar
1
teaspoon
salt
1
teaspoon
sugar
dash of cayenne pepper

Directions

  1. Using a knife or food processor, shred the cabbage and carrots.
  2. Trim the top of the fennel and reserve 1/4 cup of the leafy sprigs. Finely shred the fennel bulb.
  3. Grate the zest from the orange and then squeeze the orange to extract the juice.
  4. Combine all the ingredients, including the fennel sprigs, and toss to mix well. Let marinate 30 minutes before serving.

 

Jane Kirby
May 2002

Nutritional Information

  • Per Serving
  • Calories From Fat 0 %
  • Calcium 54 mg
  • Carbohydrate 11 g
  • Cholesterol 0 mg
  • Fat 0 g
  • Fiber 3 g
  • Iron 1 mg
  • Protein 1 mg
  • Sat Fat 0 g
  • Sodium 433 mg
What does this mean? See Nutrition 101.

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