Ingredients
3
cups thinly sliced fennel bulb (1 large bulb)
3/4
cup sour cream
1
tablespoon sugar
3
tablespoons lemon juice
3
tablespoons olive or vegetable oil
1/2
teaspoon salt
1/4
teaspoon pepper
6
cups shredded green cabbage (1 small head)
1/2
cup chopped fresh Italian (flat-leaf) parsley
1/3
cup sliced green onions (about 5 medium)
Preparation
In small bowl, mix dressing ingredients; set aside.
In large bowl, mix salad ingredients; toss with dressing. Cover; refrigerate about 2 hours before serving to blend flavors.
