Fennel Coleslaw with Buttermilk Dressing

Ingredients

  • 1 small head of green cabbage, sliced thinly
  • 1 large fennel bulb, sliced thinly
  • 1 medium carrot peeled and grated
  • 1 large red bell pepper, seeded and minced
  • 2 tbs fresh parsley, minced
  • 1 tbs apple cider vinegar
  • 3 tbs apple juice
  • 1 tbs lemon juice
  • 2 tsp Dijon mustard
  • 1/2 tsp ground coriander
  • 1/2 tsp celery seed
  • 1/2 tsp cayenne pepper
  • 2/3 cup buttermilk
  • kosher salt and fresh cracked black pepper to taste
  •  In a large bowl combine the first 5 ingredients. Toss to blend.
  • Add lemon juice, vinegar and mustard, toss to mix.
  • In a small bowl combine the spices with apple juice. Whisk to blend. Stir into the cabbage mixture.
  • Add the fennel and buttermilk and mix again.
  • Cover and refrigerate for several hours before serving.

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