Fennel Slaw
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
61
Spice
51
Sweetness
50
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 small
Red Cabbage (about 2 cups)1 cup
Vegetable Oil2 tbsps
Sugar1 cup
White Vinegar2 tsps
Ground Mustard (stone-)1 tsp
Celery Seed1.5 tbsps
Grated Horseradish (preferably fresh)1 tsp
Salt1 tsp
PepperDirections:
1
Cut cabbage in quarters, lengthwise
2
Remove and discard core and slice as finely as possible across width
3
Place in large bowl
4
Remove wispy fennel leaves
5
Chop and reserve for garnish
6
Cut bulbs in half and slice as finely as possible across width, discarding hard cores
7
Place in bowl with cabbage
8
Combine remaining ingredients in another bowl
9
Add, half a cup at a time, to cabbage and fennel just until well moistened
10
You don't want a pool of dressing at bottom of bowl
11
Toss well and store in refrigerator