LibreRecipes

Cabbage, Fresh Fennel, and Carrot Slaw

Rating

Calories

169.0

Protein

1.0

Sodium

132.0

Fat

16.0

Make the slaw and chill it up to two hours before serving. It is best cold.

1 2 1/2-pound cabbage, quartered, cored, very thinly sliced (about 18 cups)

2 fresh fennel bulbs, trimmed, halved, very thinly sliced (about 3 cups)

1 small onion, thinly sliced

1 very large carrot, peeled, coarsely shredded

3/4 cup mayonnaise

1/2 cup sour cream

2 tablespoons fresh lemon juice

1/2 teaspoon sugar

1/2 teaspoon hot pepper sauce

Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.