Coleslaw with Fennel and Capers

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  • 1 (16 ounces) package coleslaw mix
  • 1 medium fennel bulb, trimmed and thinly sliced
  • 1/2 cup chopped, fresh Italian parsley
  • 3 tablespoons drained capers
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon chopped fresh garlic
  • Coarse salt and pepper to taste


Put coleslaw mix, fennel, parsley and capers in a large bowl. Whisk together the lemon juice, olive oil, garlic, salt and pepper. Drizzle over salad and toss gently. Chill at least 1/2 hour or up to three hours.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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