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Italian Coleslaw With Fennel And Capers


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  • 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


Servings 4


Step 1

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.)

This recipe yields 4 servings.

Per serving: calories, 87; total fat, 5 g; saturated fat, 1 g; cholesterol, 0.

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