1 2.5 lb. cabbage, quartered, cored, very thinly sliced
2 fresh fennel bulbs, trimmed, halved, very thinly sliced
1 small onion, thinly sliced
1 very large carrot, peeled, coarsely shredded
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
• Combine cabbage, fennel, onion and carrot in large bowl.
• Whisk mayonnaise, sour cream, lemon juice, sugar and hot sauce in bowl to blend. Season dressing to taste with salt & pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt & pepper as needed.
• Refrigerate for up to 2 hours, tossing occasionally. Transfer to sderving bowl. Serves 10.
