Warm soup with noodles topped with cheese and smoked sausage is the best meal ever. In 20 minutes, comfort food!
| Prep Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 ½ pounds green cabbage, finely shredded
- 1 red onion, finely shredded
- 2 carrots, peeled and finely shredded
- 1 large fennel bulb, finely shredded
- 3 tablespoons finely chopped fresh parsley
- 1 ½ cups mayonnaise
- ¾ cup raspberry chardonnay vinegar
- ¾ cup white sugar
- ¼ cup vegetable oil
- 2 tablespoons dry mustard
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Mix cabbage, onion, carrot, fennel, and parsley in a large bowl.
- Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and pepper together in a separate bowl; pour over cabbage mixture and toss to coat.
- Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
Nutrition Facts
| Calories | 406 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 471 mg |
| Sugars | 21 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Very good flavor. Loved the raspberry vinegar in there.
I used less vinegar and subbed white wine vinegar. Had some Kale, extra carrots, sunflowerseeds and chopped walnuts for some crunch, and golden mustard. But to the two main things that made a huge difference: bacon bits and horseradish. I personally discovered the horseradish secret to great slaw years ago. And the bacon bits hide in the background and add a subtle flavor burst. About a 2 Tbs of finely ground fennel seeds to substitute the fennel bulb.
Love this recipe! I like cole slaw anyway, but this is a step up! I am not a fan of raw onions, so I left them out. I also was running low on mayo so the dressing turned out a bit thin, stick with the original amount if you can. I used 1/2 cup sugar instead of 3/4 and it still turned out pleasantly sweet – this probably depends more on how sweet your carrots and cabbage are to begin with. So glad to find this recipe, definitely my new go-to for slaw!