Fresh Coleslaw with Fennel Seed Vinaigrette
Title: Fresh Coleslaw with Fennel Seed Vinaigrette
Categories: Salads
Yield: 6 Servings
1 lg Head green cabbage
2/3 c Red bell pepper; chopped
2/3 c Green bell pepper
2/3 c Tarragon vinegar
1/2 c Olive oil
1/3 c Sugar
2 1/4 ts Fennel seeds; minced
Core cabbage. Peel off 6 whole leaves; cover and refrigerate. Quarter
remaining cabbage. Thinly slice enough cabbage to measure 9 cups
(reserve any remainder for another use). Combine sliced cabbage and
bell peppers in large bowl.
Combine vinegar, oil, sugar, and fennel seeds in small saucepan. Stir
over medium heat until sugar dissolves and mixture is heated through.
Pour over sliced cabbage and bell peppers. Toss well. Season to
taste with salt and pepper. Cover and refrigerate at least 4 hours
or overnight, tossing occasionally.
Place 1 cabbage leaf on each plate. Fill with coleslaw and serve.
Source: Bon Appetit Magazine, Oct. 1992.
Shared and MM by Judi M. Phelps Internet: Judi.Phelps@sjc.com or
JPHELPS@nvn.com
Source: rec.food.cooking
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