CREAMY CABBAGE AND FENNEL COLESLAW
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
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.