Important: You must be 19 years of age to purchase alcohol.
View Cart

Home and store delivery orders may take longer than normal due to higher order volumes. Shop 10,000+ products online.
Need it sooner? Choose Same-Day Pickup, available now at 190+ stores.

Chimichurri & Fennel Cole Slaw

Holiday 2014
201406051.jpg
food and drink

BY: Lucy Waverman

This slaw has a vinaigrette that is inspired by chimchurri sauce, the ubiquitous sauce all over South America. When you use daikon, it is better to soak it for 15 minutes in ice water to keep its crispness. Substitute regular radish if daikon is not available.

DRESSING
¼ cup (60 mL) chopped parsley
¼ cup (60 mL) chopped cilantro
½ tsp (2 mL) chopped garlic
¼ tsp (1 mL) dried chili flakes
1 tbsp (15 mL) red wine vinegar
¼ cup (60 mL) olive oil
Salt to taste

VEGETABLES
1 cup (250 mL) fennel, cut in julienne
1 cup (250 mL) Treviso radicchio, cut in julienne
1 cup (250 mL) daikon radish, cut in julienne
2 heads Belgian endive, slivered
4 green onions, sliced on the diagonal

1 Combine all dressing ingredients in a medium bowl.

2 Soak all the shredded vegetables in ice water for 30 minutes. Drain well and pat dry.

3 Pour dressing over shredded vegetables and toss to coat. Serve cold.

Serves 6

What to Serve

LCBO#:255380
$3.10  
201406051.jpg
food and drink

Chimichurri & Fennel Cole Slaw

Holiday 2014

BY: Lucy Waverman

This slaw has a vinaigrette that is inspired by chimchurri sauce, the ubiquitous sauce all over South America. When you use daikon, it is better to soak it for 15 minutes in ice water to keep its crispness. Substitute regular radish if daikon is not available.

DRESSING
¼ cup (60 mL) chopped parsley
¼ cup (60 mL) chopped cilantro
½ tsp (2 mL) chopped garlic
¼ tsp (1 mL) dried chili flakes
1 tbsp (15 mL) red wine vinegar
¼ cup (60 mL) olive oil
Salt to taste

VEGETABLES
1 cup (250 mL) fennel, cut in julienne
1 cup (250 mL) Treviso radicchio, cut in julienne
1 cup (250 mL) daikon radish, cut in julienne
2 heads Belgian endive, slivered
4 green onions, sliced on the diagonal

1 Combine all dressing ingredients in a medium bowl.

2 Soak all the shredded vegetables in ice water for 30 minutes. Drain well and pat dry.

3 Pour dressing over shredded vegetables and toss to coat. Serve cold.

Serves 6

Back To Top