Crisp Fennel and Cabbage Slaw
By MotherRimmy on January 06, 2010
Yesterday I posted the best recipe for a light and crunchy breaded shrimp. The shrimp could have stood by itself as an appetizer, but we wanted a meal.
This crispy fennel and cabbage slaw was perfect on the side. It’s creamy coolness was a good contrast to the spicy dipping sauce we served with the shrimp.
This was truly a quick meal to put together. Low in calories and fat, big in flavor.
Can’t beat that!
½ large onion, finely minced
1 medium fennel , finely minced
16 ounces cabbage , shredded
½ cup fat free mayonnaise
4 tablespoons cider vinegar
1 tsp sugar
2 tsp celery seed
salt and pepper to taste
Combine mayonnaise, vinegar, sugar, and celery seed in a small bowl.
Mix with remaining ingredients and chill for 30 minutes to combine flavors.
What’s good for me in this dish?
Fennel is a good source of niacin, calcium, iron, magnesium, phosphorus and copper. It’s also a good source of fiber, Vitamin C, folate, potassium and manganese. Fennel provides antioxidant protection and immune support.
Cabbage is an excellent source of vitamin C, fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Cabbage protects against cardiovascular disease, some kinds of cancers, Alzheimer’s Disease and gastrointestinal health.
Total Fat: 0.56g
Total Carbs: 8.41g
Dietary Fiber: 2.62g
Weight Watchers Points 1
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.