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.
Chopped Hot-and-Sweet Coleslaw
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
|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
- Large bowl
- Food processor
- Box grater
- Plastic wrap
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.
490 Calories per serving
Amounts Per Serving
- Total Fat: 50g
- Cholesterol: 45mg
- Sodium: 510mg
- Total Carbohydrates: 10g
- Protein: 1g
Vitamin D 0%