Fennel Slaw

Total Time:
30 min
Prep:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/2 small red cabbage, about 2 cups shredded
  • 2 large fennel bulbs, about 4 cups shredded
  • 1/2 cup vegetable oil
  • 2 tablespoons sugar
  • 1/4 cup white vinegar
  • 2 teaspoons stone-ground mustard
  • 1 teaspoon celery seeds
  • 1 1/2 tablespoons grated horseradish, preferably fresh
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Directions
  • Cut cabbage in quarters, lengthwise. Remove and discard core and slice as finely as possible across width. Place in large bowl.

  • Remove wispy fennel leaves. Chop and reserve for garnish. Cut bulbs in half and slice as finely as possible across width, discarding hard cores. Place in bowl with cabbage.

  • Combine remaining ingredients in another bowl. Add, half a cup at a time, to cabbage and fennel just until well moistened. You don't want a pool of dressing at bottom of bowl. Toss well and store in refrigerator.


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