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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