Coleslaw with Fennel

By RoketJSquerl

Ingredients

• •1/2 Large Head Napa Cabbage
• •2 Carrots
• •1 Medium Bulb Fennel
• •3 Green Onions
• •****Dressing****
• •3/4 Cup Mayo
• •1/4 Cup Half and Half
• •1/4 Cup Cider Vinegar
• •2 Tbsp Sugar
• •1 Tbsp Dijon Mustard
• •2 tsp Kosher salt
• •1/2 tsp Dried Dill
• •1 tsp Caraway Seed (crushed)
• •1/4 tsp Fresh Cracked Pepper
• •1/4 tsp Cayenne Pepper

Details

Servings 6
Adapted from grouprecipes.com

Preparation

Step 1

1.Slice the Napa Cabbage into thin strips and cross cut to achieve pieces no longer than 1 1/2 inches
2.Grate carrots using large grater setting
3.Remove everything above the bulb from the fennel and reserve some of the fine leaves
4.Slice Fennel bulb in half then thinly slice both halves into pieces like the Napa Cabbage
5.Finely chop about 2 Tbsp of the fennel leaves
6.Finely chop Green Onion (all white and green parts)
7.Combine all the above ingredients in a large plastic container with a top (tupperware)
8.Mix all the Dressing ingredients in a bowl and stir to combine
9.Pour dressing over vegetables, close lid and shake to combine
10.Let rest in refrigerator for at least an hour before serving, serve with a slotted spoon.