Fennel Coleslaw
Serves 6|
Hands-On Time:
|
Total Time:
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
- Using a knife or food processor, shred the cabbage and carrots.
- Trim the top of the fennel and reserve 1/4 cup of the leafy sprigs. Finely shred the fennel bulb.
- Grate the zest from the orange and then squeeze the orange to extract the juice.
- Combine all the ingredients, including the fennel sprigs, and toss to mix well. Let marinate 30 minutes before serving.
Nutritional Information
- Per Serving
- Calories 46Calories From Fat 0%
- Calcium 54mg
- Carbohydrate 11g
- Cholesterol 0mg
- Fat 0g
- Fiber 3g
- Iron 1mg
- Protein 1mg
- Sat Fat 0g
- Sodium 433mg
What does this mean? See
Nutrition 101
.
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Quick Tip
If pressed for time, use packages of presliced vegetables found at most supermarkets.
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