CREAMY CAB­BAGE AND FEN­NEL COLESLAW

Better Homes & Gardens - Best of Summer Recipes - - Shrimp’s On -

prep 20 min­utes chill 2 hours

2/3 cup may­on­naise or salad dress­ing

1/4 cup but­ter­milk or sour milk*

1 Tbsp. white vine­gar

2 tsp. sugar

1 tsp. pre­pared horse­rad­ish

1/4 tsp. salt

4 cups shred­ded green and/or red

cab­bage (* tip, left)

1 cup shred­ded car­rots (* tip, left)

1 medium fen­nel bulb, trimmed, cored,

and thinly sliced**

1/4 cup chopped red onion

1/4 cup snipped fresh pars­ley

Black pep­per

1. For dress­ing, in a large bowl com­bine first six in­gre­di­ents (through salt). Add next five in­gre­di­ents (through pars­ley); toss gen­tly to coat.

2. Cover and chill 2 to 24 hours. Sea­son to taste with pep­per and ad­di­tional salt. Stir be­fore serv­ing. If de­sired, top with ad­di­tional pars­ley. Makes 8 serv­ings.

* tip To make 1/4 cup sour milk, place 1 tsp. lemon juice or vine­gar in a glass mea­sur­ing cup. Add milk to make 1/4 cup to­tal liq­uid; stir. Let stand 5 min­utes.

** Use a man­do­line or a food pro­ces­sor fit­ted with a thin slic­ing blade to thinly slice the fen­nel.

per serv­ing 167 cal, 15 g fat (3 g sat. fat), 7 mg chol, 288 mg sodium, 7 g carb, 2 g fiber, 3 g sug­ars, 1 g pro.

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