Coleslaw

Été 2009
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food and drink

BY: Lucy Waverman

Fennel makes a lovely addition to coleslaw instead of carrots. To perk up the fennel flavour, use fennel seeds in the mayonnaise as well. Reserve the top feathery pieces of the fennel for garnish.Toss with mayonnaise at least 2 hours before serving.

6 cups (1.5 L) shredded cabbage
3 cups (750 mL) shredded fennel
1 1⁄2 cups (375 mL) very thinly sliced red onion
Salt and freshly ground pepper

Sauce
1⁄2 cup (125 mL) mayonnaise
1⁄4 cup (50 mL) sour cream
1⁄4 cup (50 mL) olive oil
2 tsp (10 mL) crushed fennel seeds
2 tsp (10 mL) white sugar
1⁄4 cup (50 mL) cider vinegar
2 tbsp (25 mL) chopped basil
2 tbsp (25 mL) chopped parsley

1 Combine cabbage, fennel and red onion in a large bowl. Season with salt and pepper.

2 Mix together mayonnaise and sour cream. Whisk in olive oil, fennel seeds, sugar and vinegar. Season with salt and pepper.M

3 Toss cabbage with dressing. Add herbs and toss to combine.

Serves 6

What to Serve

LCBO#:148007
$2.30