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    SLW: Fresh Coleslaw W/Fennel Seed Vin.


    Source of Recipe


    "Bon Appetit Magazine, October 1992"

    * Exported from MasterCook *

    Fresh Coleslaw With Fennel Seed Vinaigrette

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 large head green cabbage
    2/3 cup red bell pepper -- chopped
    2/3 cup green bell pepper
    DRESSING:
    2/3 cup tarragon vinegar
    1/2 cup olive oil
    1/3 cup sugar
    2 1/4 teaspoons fennel seeds -- minced

    Core cabbage. Peel off 6 whole leaves; cover and refrigerate.

    Quarter remaining cabbage. Thinly slice enough cabbage to measure 9 cups (reserve any remainder for another use). Combine sliced cabbage and bell peppers in large bowl.

    Combine vinegar, oil, sugar, and fennel seeds in small saucepan. Stir over medium heat until sugar dissolves and mixture is heated through.

    Pour over sliced cabbage and bell peppers. Toss well. Season to taste with salt and pepper. Cover and refrigerate at least 4 hours or overnight, tossing occasionally.

    Place 1 cabbage leaf on each plate. Fill with coleslaw and serve.


    Source:
    "Bon Appetit Magazine, October 1992"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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