Italian Coleslaw with Fennel and Capers

Italian Coleslaw with Fennel and Capers
Italian Coleslaw with Fennel and Capers
Wonderful as a side dish with grilled sea bass, halibut, or marinated, skewered shrimp.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Italian Vegetable Side No-Cook Low Fat Low/No Sugar Summer Healthy Raw Bon Appétit
  • 3 tablespoons drained capers
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 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.) Per serving: calories, 87; total fat, 5 g; saturated fat, 1 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit

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.) Per serving: calories, 87; total fat, 5 g; saturated fat, 1 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit

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