Fennel coleslaw from The San Francisco Chronicle Cookbook by Michael Bauer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on April 26, 2018

    So glad I pulled out this old cookbook. It inspired me to make some old favorites from the recipe rather than from casual memory. For this, I made a few changes even when "following" the recipe. I used Napa cabbage for the green cabbage as I like the variation in texture between it and the purple cabbage. I used Japanese (kewpie) mayonnaise as that is what is usually in the house; I used a little less than called for. I debated over what curry to use. Given the age of the recipe, I assume that Madras was expected. However, I went to World Spice Merchant's Sri Lankan curry with its fennel seeds instead. A very tasty slaw for a crowd ... a big crowd. The drawback of the recipe is that the fennel and two types of cabbage make it difficult to scale down to the amount of slaw I normally make.

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