Suzie Q style coleslaw
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 small cabbage (the size of a baseball)3 large scallions (purple, if possible)1 small head fennel, fronds removed2 tablespoons extra-virgin olive oil2 tablespoons cider vinegar1/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/2 tablespoon sugar (I substitute splenda)
Cut cabbage in half and cut out the core; slice very thinly across the core, and place the slices into a large mixing bowl.
Trim half of the green ends of the scallions, and chop very thin; add to the cabbage.
Cut the fennel in half vertically, then slice each half very thinly; add to the cabbage.
Combine the oil, vinegar, salt, pepper and sugar; mix thoroughly, then pour over the cabbage. Stir to coat the cabbage with the dressing, place into a covered storage container and refrigerate for at least 1 hour but it is best the next day.
Serving Size: makes roughly 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user WANNABESKINNYME.
Trim half of the green ends of the scallions, and chop very thin; add to the cabbage.
Cut the fennel in half vertically, then slice each half very thinly; add to the cabbage.
Combine the oil, vinegar, salt, pepper and sugar; mix thoroughly, then pour over the cabbage. Stir to coat the cabbage with the dressing, place into a covered storage container and refrigerate for at least 1 hour but it is best the next day.
Serving Size: makes roughly 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user WANNABESKINNYME.
Nutritional Info Amount Per Serving
- Calories: 62.6
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 96.3 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 2.7 g
- Protein: 1.6 g
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