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| Fennel Cole Slaw With Pecan Dressing January, 2001 Serves 6-8 / The fennel, carrots, pecans, oil dressing, and the sweet and sour flavors help balance vata in the uncooked cabbage. The general sweetness, the cilantro and the cool temperature of the dish add some balance for pitta. If fennel is out of season, increase the carrots and cabbage. 3/4 cup finely chopped fresh cilantro 1 1/2 cups finely shredded cabbage 1 1/2 cups finely shredded fennel 1 1/2 cups grated carrots 1/3 cup crystallized ginger, finely chopped 1 tablespoon fennel seeds, toasted Black pepper, to taste Pecan Dressing 1/3 cup sesame or other mild-flavored oil 1/3 cup pecans 3 tablespoons fresh lemon juice 2 tablespoons honey Liquid seasoning (such as Bragg's aminos) or salt 1. For slaw, mix all ingredients together, except pepper. 2. For dressing, combine oil, pecans, lemon juice and honey in a blender until smooth. Season to taste with liquid seasoning or salt. Drizzle over slaw and toss. Sprinkle with black pepper. Per Serving: Calories 399,Fat 2,Perfat 13,Cholesterol 0,Carbo 33,Protein 2,Fiber N/A,Sodium N/A Calories 399,Fat 2,Perfat 13,Cholesterol 0,Carbo 33,Protein 2,Fiber N/A,Sodium N/A |