Italian Coleslaw with Fennel and Capers

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

red cabbage, fennel bulb, fresh italian parsley, capers, lemon juice, extravirgin olive oil, garlic

Taken from www.epicurious.com/recipes/food/views/italian-coleslaw-with-fennel-and-capers-106830 (may not work)

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