Name: Italian Coleslaw with Fennel and Capers
Yield: Makes 4 servings
Ingredients: 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

Wonderful as a side dish with grilled sea bass, halibut, or marinated, skewered shrimp.

Recipe information

Yield
Makes 4 servings

Ingredients

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

Preparation

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.)

Nutrition Per Serving

Per serving: calories

87; total fat

5 g; saturated fat

1 g; cholesterol

#### Nutritional analysis provided by Bon Appétit

Recipe notes

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