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Ingredients:
1 2 ½ pound cabbage, quartered, cored and very thinly sliced
2 fresh fennel bulbs, trimmed, halved and very thinly sliced
1 small onion, thinly sliced
1 cup aioli
½ cup sour cream
2 tablespoons fresh lemon juice
½ teaspoon sugar
½ teaspoon hot pepper sauce
2 cups apple chutney
Instructions:
In a large mixing bowl, combine the cabbage, fennel, and onion. Whisk the aioli, sour cream, lemon juice, sugar, hot sauce and apple chutney in a medium bowl to blend.
Add dressing to cabbage mixture and toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour.
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Copyright © 1999 - 2004 Lanier Publishing International
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