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Ingredientes
- 2 x garlic cloves chopped
- 1/3 c. fresh lemon juice
- 1 1/2 tsp sugar Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. extra virgin olive oil
- 2 Tbsp. finely-minced fresh mint
- 1/2 x green cabbage head finely shredded
- 2 x fennel bulbs trimmed, and finely shredded
- 4 x carrots peeled, shredded
- 1 Tbsp. minced cilantro
- 1 Tbsp. minced fresh dill
- 1/4 c. sweetened dry cranberries for garnish
Direcciones
- Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add in the extra virgin olive oil, whisking till blended. Stir in the mint. Taste for seasoning.
- Prepare the salad: In a large bowl, combine the cabbage, fennel, carrots, cilantro, and dill, and toss to combine.
- Drizzle the dressing over the salad and toss to coat proportionately. Sprinkle the dry cranberries over the top.
- Advance
- Preparation: Can be prepared up to 4 hrs ahead, covered, and refrigerated.
- This recipe yields 6 to 8 servings.
- Comments: This colorful salad features winter's best vegetables in an uncomplicated, yet highly flavorful cool-weather slaw. Lemon juice adds a clean flavor to the fennel and cabbage, and sweetened dry cranberries perfectly punctuate the tart dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 8 servings | |
| Calories 163 | |
| Calories from Fat 121 | 74% |
| Total Fat 13.73g | 17% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Potassium 364mg | 10% |
| Total Carbs 10.59g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.14g | 2% |
| Protein 1.58g | 3% |
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