RED CABBAGE & RADICCHIO SLAW
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