Servings: 8
Ingredients
- 2 x garlic cloves chopped
- 1/3 c. fresh lemon juice
- 1 1/2 tsp sugar Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. extra virgin olive oil
- 2 Tbsp. finely-minced fresh mint
- 1/2 x green cabbage head finely shredded
- 2 x fennel bulbs trimmed, and finely shredded
- 4 x carrots peeled, shredded
- 1 Tbsp. minced cilantro
- 1 Tbsp. minced fresh dill
- 1/4 c. sweetened dry cranberries for garnish
Directions
- Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add in the extra virgin olive oil, whisking till blended. Stir in the mint. Taste for seasoning.
- Prepare the salad: In a large bowl, combine the cabbage, fennel, carrots, cilantro, and dill, and toss to combine.
- Drizzle the dressing over the salad and toss to coat proportionately. Sprinkle the dry cranberries over the top.
- Advance
- Preparation: Can be prepared up to 4 hrs ahead, covered, and refrigerated.
- This recipe yields 6 to 8 servings.
- Comments: This colorful salad features winter's best vegetables in an uncomplicated, yet highly flavorful cool-weather slaw. Lemon juice adds a clean flavor to the fennel and cabbage, and sweetened dry cranberries perfectly punctuate the tart dressing.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 144g | |
Recipe makes 8 servings | |
Calories 163 | |
Calories from Fat 121 | 74% |
Total Fat 13.73g | 17% |
Saturated Fat 1.9g | 8% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 50mg | 2% |
Potassium 364mg | 10% |
Total Carbs 10.59g | 3% |
Dietary Fiber 3.6g | 12% |
Sugars 3.14g | 2% |
Protein 1.58g | 3% |
Advertisement
Advertisement