Boistfort Valley Farm
Community Supported Recipe Box

CABBAGE, FRESH FENNEL, AND CARROT SLAW

ingredients

  • 1 cabbage, quartered, cored, very thinly sliced
  • 1 fresh fennel bulb, trimmed, halved, very thinly sliced
  • 1 small onion, thinly sliced (or 1/2 bunch green onions)
  • 2 carrots, peeled, coarsely shredded
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon hot pepper sauce

procedure

dish: salad
season: summer

Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.

Bon Appétit, July 2004

BoistfortValleyFarm.com/recipes