Tangy Coleslaw
A tangy slaw is a wonderful accompaniment to a variety of dishes.
Makes
Serving size
Ingredients
Slaw:
¾ cup pecans, chopped and toasted
1 medium (61g each) carrot, julienned
1 small (234g) fennel bulb, shredded or thinly sliced
¼ small head (142g) red cabbage, thinly sliced
1 small (74g) red pepper, thinly sliced
1 cup parsley, chopped
1 cup dill, chopped
Dressing:
⅓ cup lemon juice
⅓ cup buttermilk
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1 (14g) jalapeño, diced and seeded
2 teaspoons sugar
Instructions
- Preheat oven to 350°F and line a small tray with baking paper.
- Add pecans on the tray, place into the oven and bake for 15 minutes, tossing halfway through cook time. Watch and be careful not to let the nuts burn.
- When done, reserve pecans in a separate small bowl.
- Combine the carrots, fennel, red cabbage and red pepper in a large serving bowl.
- Add in the chopped herbs and mix well.
- To prepare the dressing, combine all the dressing ingredients except sugar in a small mixing bowl.
- Mix in sugar with a whisk to combine thoroughly.
- Add the dressing to the mixed slaw. Serve in individual bowls and sprinkle toasted pecans over each individual portion.
Cooking Tip
The coleslaw can be made the day before. Longer marination of the cabbage in the dressing will help to intensify the flavor. You can store it in the refrigerator for 3 to 4 days.
FamilyCook Productions
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