Perfectly Crunchy Slaw

2017-09-03
  • Yield : 4 to 6 servings
  • Prep Time : 6m
  • Ready In : 6m
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Ingredients

  • 1/4 small red cabbage, shredded, about 2 cups
  • 1/3 napa cabbage, shredded, about 2 cups
  • 2 medium carrots, peeled and grated
  • 1 fennel bulb, thinly sliced
  • 1 Belgian endive spear, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pine nuts or pistachio nuts
  • 1 1/2 cups plain yogurt
  • 2 tablespoons sour cream
  • 3 tablespoons maple syrup or honey
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped chives

Method

Step 1

In a large bowl, mix together the cabbages, carrots, fennel, endive, cranberries and pine nuts. In a small bowl, combine the yogurt, sour cream, maple syrup, lemon juice, garlic, salt, and pepper. Pour the dressing over the vegetables and toss well until coated.

Step 2

Cover and refrigerate for 1 hour. Garnish with chopped chives before serving.

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