Cabbage and Fennel Coleslaw

from Foodista

1 small firm green cabbage
1 teaspoon sugar
1 medium fennel bulb, stalks discarded, fronds set aside
1 teaspoon salt
Juice of 1 lemon
1/2 cup plain strained Greek-style yogurt
2 tablespoons apple cider vinegar
1/4 cup sour cream
1 teaspoon fennel or anise seeds, toasted

Pepper and dill, to taste

1) Remove any tough outer leaves from the cabbage. Quarter it and cut away the core. With a mandoline, slice the wedges thinly and transfer to a large bowl. 2) Cut the fennel bulbs in half lengthwise. Cut away the core. Slice the fennel thinly on the mandoline and add to the cabbage. 3) Chop the fronds finely and add to the vegetables. Toss well. 4) In a small bowl, stir together the lemon juice, vinegar, fennel or anise seeds, sugar, and salt. Pour over the cabbage mixture and toss again. 5) Refrigerate for an hour. This will allow it to macerate and the flavors to enhance. 6) With tongs, transfer the slaw to another bowl, leaving behind all but 1 to 2 tablespoons of liquid. 7) In a small bowl, whisk together the yogurt and sour cream and dill. Add to the cabbage and toss to combine. 8) Add pepper and dill, taste for seasoning, and add more salt, if you like. 9) Refrigerate for about 1 hour.

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