Thanksgiving Dinner Recipes: Cabbage and Fennel Slaw

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By Howard Lee Puckett

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<em>Serves 6 to 8</em>
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Fennel and basil pair up as flavorful accents for this tasty salad. To further improve this already-healthy dish’s nutritional profile, you can add four small shredded beets and two large peeled and shredded carrots.</p>
<p>• 3 cups thinly sliced cabbage (about 1/2 small head)<br />
• 3 cups thinly sliced red cabbage (about 1/2 small head)<br />
• 1 small fennel bulb, shredded<br />
• 1/4 cup chopped fresh basil<br />
• 2 1/2 tablespoons peanut or canola oil<br />
• 1 tablespoon sesame oil<br />
• 3 tablespoons fresh lemon juice<br />
• 2 tablespoons seasoned rice vinegar<br />
• 1 tablespoon soy sauce<br />
• 1 tablespoon sesame seeds<br />
• 1 teaspoon minced fresh gingerroot<br />
• 1 to 2 teaspoons honey<br />
• Salt<br />
• Freshly ground black pepper<br />
• Fresh basil leaves, for garnish</p>
<p>1. Toss cabbage, fennel and basil in a large serving bowl.<br />
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2. Whisk together peanut oil and next seven ingredients (through honey) in a small bowl. Add salt and pepper to taste.<br />
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3. Pour dressing over slaw, tossing to coat. Serve immediately, or cover and chill 2 hours. Garnish with fresh basil.</p>
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<em>Frequent contributor Kris Wetherbee writes and gardens in the hills of western Oregon.</em>
<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/thanksgiving-recipes.aspx”>
<strong>10 Thanksgiving Day Recipes</strong>
</a>.</p>

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