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    You are in: Home / Recipes / Red Cabbage and Fennel Coleslaw Recipe
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    Red Cabbage and Fennel Coleslaw

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    English_Rose's Note:

    Goes well with spicy sausage or pork chops. Any leftovers can be stored in a sealed container in the fridge for up to two days.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place all the vegetables in a bowl then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt.
    2. 2
      Serve.

    Ratings & Reviews:

    • on February 25, 2009

      55

      Didn't follow the instuctions precisely (though I would've loved to have fennel as an ingredient option), but I really enjoyed how simple this recipe was with just the mayo dressing. I added loads of black pepper, as suggested, as well as a smidgen of granulated garlic and about a couple of tablespoons of grated onion. Thanks for something so simple and tasty and (mayo aside) healthy side veg.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Red Cabbage and Fennel Coleslaw

    Serving Size: 1 (184 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 115.1
     
    Calories from Fat 45
    39%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 3.6 mg
    1%
    Sodium 172.5 mg
    7%
    Total Carbohydrate 17.4 g
    5%
    Dietary Fiber 4.1 g
    16%
    Sugars 5.0 g
    20%
    Protein 2.4 g
    4%

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