Cabbage and Fennel Coleslaw
Ingredients
2 bulbs fennel, stalks discarded, fronds set aside
2 tablespoons apple cider vinegar
1 teaspoon anise seeds, toasted
1 teaspoon sugar
1 teaspoon salt
1/2 cup plain strained Greek-style yogurt
1/4 cup sour cream
Pepper, to taste
Preparation
1
2
3
Chop the fronds finely and add to the vegetables. Toss well.
4
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
8
9
Refrigerate for about 1 hour.
Tools
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Yield:
6 servings
Added:
December 7, 2009












Comments
August 23, 2011
great refreshing slaw!