Fennel-Cilantro Coleslaw

If you’ve a food processor with a slicing blade, use that for the cabbage, fennel, cilantro, carrot, and scallions to make quick work of the salad. Inspired by an old BON APPÉTIT recipe, this slaw is a favorite with my family and keeps several days in the fridge.

8 servings

Ingredients

1/2 large head cabbage- outer leaves removed, cored and thinly sliced
Small fennel bulb, cored and thinly sliced (can sub 2 stalks celery)
1 cup chopped cilantro leaves
1 small carrot, trimmed and thinly sliced
4 scallions, white and green parts, thinly sliced
Zest of one lime
Juice of one lime
½ cup each: light sour cream and light mayonnaise
¼ teaspoon each: kosher salt and freshly ground pepper or more to taste
Pinch crushed red pepper

Instructions

In a large bowl, stir together the cabbage, fennel, cilantro, carrot, and scallions. Sprinkle with the lime zest and squeeze the lime juice on top. Stir in the sour cream, mayonnaise, salt, pepper, and pinch of crushed red pepper and mix well. Taste and adjust seasonings. Store in the refrigerator well-covered for 3-5 days.

Fennel-Cilantro Coleslaw

Ingredients

Instructions

Notes