Directions:
- Combine the cabbage, fennel, carrots, apples and onion in a large bowl. Douse with the vinegar, season with salt and let sit at least 1 hour. This will soften the cabbage and make it seem almost cooked, but it will still have a great texture.
- Drain the cabbage of excess liquid but still keep it fairly juicy. Stir in the mayonnaise and horseradish. Taste for seasoning and add salt. The result should be a creamy and tart slaw.
- Photograph by Andrew McCaul
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.32 Kcal (1195 kJ) | ||
| Calories from fat | 247.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.54g | 42% | |
|---|---|---|---|
| Cholesterol | 15.4mg | 5% | |
| Sodium | 289.2mg | 12% | |
| Potassium | 325.25mg | 7% | |
| Total Carbs | 8.31g | 3% | |
| Sugars | 3.56g | 14% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 1.39g | 3% | |
| Vitamin C | 27.1mg | 45% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 47mg | 5% | |
| Amount Per 100 g | |||
| Calories | 179.66 Kcal (752 kJ) | ||
| Calories from fat | 156.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.34g | 42% | |
|---|---|---|---|
| Cholesterol | 9.7mg | 5% | |
| Sodium | 182.1mg | 12% | |
| Potassium | 204.8mg | 7% | |
| Total Carbs | 5.23g | 3% | |
| Sugars | 2.24g | 14% | |
| Dietary Fiber | 1.65g | 10% | |
| Protein | 0.87g | 3% | |
| Vitamin C | 17.1mg | 45% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 4% | |
| Calcium | 29.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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