ITALIAN COLESLAW
Chef Giovanni @ www.chefdepot.net
Yield – 8 Servings
6 oz. Fennel, shredded
14 oz. Red Cabbage, quartered and sliced thin
2 lg. Carrots, peeled, shredded on a grater
4 oz. Mayonnaise
3 oz. Olive Oil
1 T. Cider Vinegar
2 oz. Sugar
2 T. Capers, chopped
½ Lemon, juiced
Salt & Black Pepper, as needed
1/2 oz. Chef Depot House Seasonings
Method –
In a large mixing bowl, combine the mayonnaise, olive oil, lemon juice, spices, capers, sugar and vinegar and whisk together. Taste and adjust seasonings. Add fennel, shredded carrot and cabbage to the bowl and toss together. Place in refrigerator for several hours. The coleslaw tastes better the next day! We like to serve our coleslaw at BBQ’s, Picnics and as a salad course with lettuce under liners on small plates.