Ingredients
Slaw:
- 1 medium carrot
- 1/2 small fennel bulb
- 1/8 of a small red cabbage (about 3 ounces)
- 3 tablespoons chopped fresh chives
- 1/4 cup dried cranberries
- 1 store-bought rotisserie chicken breast, finely shredded or chopped to yield 1 cup of meat
Dressing:
- 1/2 cup full-fat Greek yogurt
- 2 tablespoons sour cream
- Zest of 1 large lemon
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 Belgian endive spears, leaves separated
Directions
For the slaw: Using a food processor fitted with a shredding attachment, finely shred the cabbage, carrot and fennel. In a medium bowl, combine the carrot, fennel, cabbage, chives, cranberries and chicken.
For the dressing: In a small bowl, whisk together the yogurt, sour cream, lemon zest, lemon juice, maple syrup, salt and pepper until smooth.
Pour the dressing over the cabbage mixture and toss to combine.
Spoon the filling into the endive leaves and serve.
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By Mia Sugar-Donut
Los Angeles, CA
on September 05, 2012
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I just don't know about the sweetness of the maple syrup. It was still a hit and all pieces were gone, but I think I'll try it again without the maple syrup. The presentation was beautiful though. Now I just need to find another recipe for the rest of the head of red cabbage.
By PepperX
Washington, DC
on July 30, 2012
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Very light and definitely on the sweeter side.
By Ali7
Greenville, SC
on July 06, 2012
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I loved this recipe! It combines sweet, tart, crunchy, savory. I served this with Endive leaves and crostini at a party last night, and I have gotten 6 emails this morning requesting the recipe. I wouldn't change a thing. If you aren't a big fan of lemon, leave out the zest. I used 2% Greek yogurt and low fat sour cream.
Read all 9 reviews