Ingredients and Weight:
- 4 cups shredded green cabbage (about 250 grams)
- 2 cups shredded red cabbage (about 150 grams)
- 1 large fennel bulb, thinly sliced (about 200 grams)
- 1 cup mayonnaise (200 grams)
- 1/4 cup white wine vinegar (50 grams)
- 2 tablespoons sugar (25 grams)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: None (this is a raw dish)
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Shred the green and red cabbages into fine pieces. Slice the fennel bulb into thin pieces.
- In a large bowl, combine the cabbages and fennel slices.
- In a separate bowl, mix the mayonnaise, vinegar, sugar, salt, and black pepper.
- Pour the dressing over the coleslaw mixture and toss gently to combine.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend.
Nutritional Information:
(Per serving, assuming 8 servings total)
* Calories: 320
* Fat: 24g
* Carbohydrates: 26g
* Protein: 3g
* Fiber: 3g
Dish Characteristics:
- Creamy and refreshing coleslaw with a hint of anise flavor from the fennel. The perfect balance of crisp vegetables and creamy dressing.
User Comments:
- "This coleslaw is amazing! The combination of flavors is so unique and refreshing."
- "I love the addition of fennel in this dish, it gives it a unique flavor that I haven't tasted in a coleslaw before."
- "This dish is perfect for summer picnics or as a side dish for any barbecue."
Special Precautions and Tips:
- Be sure to shred the cabbage and fennel into fine pieces for best results.
- Adjust the seasoning according to your preference.
- This dish is best served chilled, so make sure to refrigerate it before serving.
- If you can't find fresh fennel, you can substitute it with celery for a similar crunchy texture but a different flavor profile.
