Coleslaw With Capers

Submitted by COOKGIRl

"No-mayo coleslaw! From www.mom-mom.com. I'm certain standard green cabbage or even savoy would work well in this recipe, too... Or use a combination of cabbage varieties!"

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 4 cups chopped red cabbage
• 1 medium fennel bulb, chopped (save a few fronds for garnish)
• 1⁄2 cup fresh flat leaf parsley, chopped (Italian parsley)
• 3 tablespoons capers, drained
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• salt, to taste
• pepper, to taste

directions

1. Combine the red cabbage, fennel, Italian parsley and capers in a large salad bowl and toss to blend.
2. Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper.
3. Best prepared several hours in advance to allow ingredients to marinate.
4. Just before serving, garnish the top of salad with the reserved fennel fronds, if desired.

Reviews

[ellie_]

Delicious and different from the usul coleslaw. I used both green and red cabbage -- so pretty and tasty too! The second day I mixed some leftover salmon in with the coleslaw for lunch -- easy and great lunch! Thanks for sharing!