Italian Coleslaw with Fennel and Capers
- 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
- 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.)
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)