Scandinavian Fennel, Apple Cole Slaw

This slaw stays crisp because the vegetables are sliced, not grated. You will be carried away with the buttermilk/caraway combination dressing. Adapted from Moosewood Restaurant New Classics cookbook. Cook time is chill time.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups  thinly sliced fennel
• 3  cups  thinly sliced green cabbage
• 3  cups red cabbage, thinly sliced
• 3  cups apples, peeled, cored, thinly sliced
• 1 1⁄2 cups celery, thinly sliced
• 1⁄3 cup  vegetable oil (suggest light olive oil)
• 2  teaspoons  ground caraway seeds
• 1 1⁄2 cups buttermilk
• 2  tablespoons sugar
• 2  tablespoons cider vinegar
•  salt

Directions

1. Place fennel, green and red cabbage, apples, and celery in a bowl.
2. In a separate small bowl, whisk together the oil, caraway, buttermilk, sugar, and vinegar.
3. Pour the marinade over the vegetables and toss thoroughly.
4. Cover and chill for about 1 hour. Add salt to taste just before serving. Enjoy!