Better Homes & Gardens - - Cook Book -

To crush fen­nel seeds, use a mor­tar and pes­tle or seal them in a plas­tic bag and roll with a rolling pin. hands-on time 20 min. to­tal time 1 hr. 20 min.

1/3 cup olive oil

3 Tbsp. red wine vine­gar

2 Tbsp. finely chopped red onion 1 Tbsp. sugar 2 tsp. fen­nel seeds, lightly crushed 3 cups shred­ded red cab­bage 2 cups shred­ded radicchio 1/4 cup pome­gran­ate seeds

1. In a medium bowl whisk to­gether olive oil, vine­gar, red onion, sugar, fen­nel seeds, 1 tsp. sea salt, and 1/2 tsp. cracked black pep­per. Add cab­bage and radicchio; toss to coat. Cover and chill at least 1 hour or up to 4 hours.

2. To serve, top cab­bage mix­ture with pome­gran­ate seeds. Serves 6. each serving 140 cal, 12 g fat (2 g sat fat), 387 mg sodium, 7 g carb, 2 g fiber,

5 g sug­ars, 1 g pro

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