Perfectly Crunchy Slaw

• 1/4 small red cabbage, shredded, about 2 cups
• 1/3 napa cabbage, shredded, about 2 cups
• 2 medium carrots, peeled and grated
• 1 fennel bulb, thinly sliced
• 1 Belgian endive spear, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup toasted pine nuts or pistachio nuts
• 1 1/2 cups plain yogurt
• 2 tablespoons sour cream
• 3 tablespoons maple syrup or honey
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped chives

1. In a large bowl, mix together the cabbages, carrots, fennel, endive, cranberries and pine nuts.
2. In a small bowl, combine the yogurt, sour cream, maple syrup, lemon juice, garlic, salt, and pepper.
3. Pour the dressing over the vegetables and toss well until coated.
4. Cover and refrigerate for 1 hour.
5. Garnish with chopped chives before serving.

red cabbage, cabbage, carrots, fennel bulb, endive spear, cranberries, nuts, plain yogurt, sour cream, maple syrup, lemon juice, garlic, kosher salt, freshly ground black pepper, chives

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/perfectly-crunchy-slaw-recipe.html (may not work)