Cabbage and Fennel Coleslaw
By: Sheri Wetherell
Published: Monday, December 7, 2009 - 11:48am

Ingredients




1 small firm green cabbage
2 bulbs fennel, stalks discarded, fronds set aside
Juice of 1 lemon
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
1 tablespoon fresh dill, chopped
Pepper, to taste

Preparation

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, 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, sour cream, and dill. Add to the cabbage and toss to combine. 8 Add pepper, taste for seasoning, and add more salt, if you like. 9 Refrigerate for about 1 hour.

Comments:
vicky

great refreshing slaw!
al weber

step 7 shows dill, which does not appear in the ingredient list.  does the recipe include dill or not?
Sheri Wetherell

Thanks for the catch! I edited the recipe. We love dill so we add about 1 tablespoon (fresh).