Italian Coleslaw with Fennel and Capers


  • 2 garlic cloves
  • 3 tablespoons capers
  • 1 medium fennel bulb
  • ½ cup fresh Italian parsley
  • 2 tablespoons extra-virgin olive oil
  • 4 cups red cabbage
  • 3 tablespoons fresh lemon juice

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.)

View full recipe at Epicurious


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