Add fennel seed to a small nonstick skillet. Heat over medium heat until fennel seed is toasted, shaking skillet constantly. Immediately remove fennel seed from skillet. Crush with mortar and pestle.
Recipe
Author
Celebrity Chef Andrew Zimmern
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Description
This deliciously creamy coleslaw is the perfect side dish for your barbecue, picnic and summer potluck! A hint of heat comes from the honey-cayenne apple cider vinegar.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tsp. fennel seed | ||
| 2 ¼ c. Hy-Vee mayonnaise | ||
| 2 ½ tbsp. Hy-Vee sweet pickle relish | ||
| 1 ½ tbsp. Hy-Vee granulated sugar | ||
| 1 ½ tbsp. Bragg honey cayenne apple cider vinegar | ||
| 1 tsp. celery seed | ||
| ¼ tsp. coarsely ground Hy-Vee sea salt | ||
| ¼ tsp. coarsely ground Hy-Vee black pepper | ||
| ½ medium head green cabbage, (1 1/4 lb.) | ||
| 1 ½ medium carrots, peeled | ||
| ½ medium red onion, finely chopped |
Things To Grab
- Small nonstick skillet
- Mortar and pestle
- Whisk
- Large bowl
- Food processor
- Box grater
- Plastic wrap
Directions
Whisk together mayonnaise, pickle relish, sugar, vinegar, celery seed, crushed fennel seed, salt and black pepper in a large bowl.
Cut cabbage into wedges. Coarsely chop cabbage in a food processor or by hand; add to mayonnaise mixture in bowl. Coarsely shred carrots using a food processor or box grater; add to bowl. Add onion; stir to combine. Cover and refrigerate for 6 hours or up to 1 day.
Nutrition facts
Servings
490 Calories per serving
Amounts Per Serving
- Total Fat: 50g
- Cholesterol: 45mg
- Sodium: 510mg
- Total Carbohydrates: 10g
- Protein: 1g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%