Ingredients
- 1/4 small red cabbage, shredded, about 2 cups
- 1/3 napa cabbage, shredded, about 2 cups
- 2 medium carrots, peeled and grated
- 1 fennel bulb, thinly sliced
- 1 Belgian endive spear, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup toasted pine nuts or pistachio nuts
- 1 1/2 cups plain yogurt
- 2 tablespoons sour cream
- 3 tablespoons maple syrup or honey
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped chives
Directions
In a large bowl, mix together the cabbages, carrots, fennel, endive, cranberries and pine nuts. In a small bowl, combine the yogurt, sour cream, maple syrup, lemon juice, garlic, salt, and pepper. Pour the dressing over the vegetables and toss well until coated.
Cover and refrigerate for 1 hour. Garnish with chopped chives before serving.
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By sassylorraine
on September 30, 2012
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This recipe was terrible. A waste of time and ingredients. I tried it on family and neighbors and everyone agreed, so it wasn't me. Did anyone taste this before you put in on the recipe list???
By mf245001
Westerville, OH
on June 03, 2012
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My husband and I both disliked this dish. I followed the recipe exactly and hand shredded everything (as opposed to using the food processor. It doesn't matter how you shred or grate these vegetable because once you pour on the dressing (which is already watery because of the regular yogurtthe cabbage is going to release water. My husband and I both prefer vinegar based slaws and really dislike creamy slaws, so maybe that's why we didn't like this recipe. I thought I'd try it though because I like cooking with yogurt and not with mayo. I also thought the overwhelming flavor in this slaw was the fennel. I LOVE fennel, but it overpowered everything else in this dish.
By fatlard100
on May 19, 2011
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very crunchy and very good!!!!!
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