1 medium head red cabbage, cored, quartered and sliced very thin
1 medium head savoy cabbage, cored, quartered and sliced very thin
1 c fennel bulb, shaved thin
2T extra virgin olive oil
3T apple-cranberry balsamic vinegar
1T honey
1 small shallot, minced fine
1 tsp.ground Dutch caraway seeds
1 tsp. Dutch blue poppy seeds
1T grainy mustard
1 1/2 tsp. salt
1 tsp. pepper
1/2 c flat leaf parsley, chopped
Instructions
In small container with tight fitting lid, combine olive oil, apple-cranberry vinegar, honey, shallot, ground caraway, poppy seeds, mustard, salt and pepper. Shake vigorously to emulsify and form dressing for slaw. Set aside and allow flavors to meld.
In large bowl, combine sliced cabbages, fennel, and parsley.
Pour dressing over cabbage mixture and toss well to evenly distribute. Let slaw sit 15 minutes prior to serving. Can be refrigerated, or served room temperature or warmed slightly in skillet to soften.
Originally Submitted
2/22/2014
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You can add this Cabbage Slaw w/Caraway-Poppy Dressing recipe to your own private DesktopCookbook.