ITALIAN COLESLAW WITH FENNEL AND CAPERS

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Italian Coleslaw with Fennel and Capers image

Categories     Vegetable     Side     No-Cook     Low Fat     Low/No Sugar     Summer     Healthy     Raw     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

4 cups chopped red cabbage (from about 1/2 large head)
1 medium fennel bulb, trimmed, chopped
1/2 cup chopped fresh Italian parsley
3 tablespoons drained capers
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced

Steps:

  • Combine cabbage, fennel, parsley, and capers in large bowl; toss to blend. Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)

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