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Yield ? 8 Servings

INGREDIENTS-

6 oz. Fennel, shredded

14 oz. Red Cabbage, quartered and sliced thin

2 lg. Carrots, peeled, shredded on a grater

4 oz. Mayonnaise

3 oz. Olive Oil

1 T. Cider Vinegar

2 oz. Sugar

2 T. Capers, chopped

? Lemon, juiced

Salt & Black Pepper, as needed

1/2 oz. Chef Depot House Seasonings

Method ?

Cut the tops off the fennel and shred the bottom using a box grater, use the coarsest grating holes.

Remove a few of the outside leaves from the red cabbage, use a large Chef knife to cut the cabbage into quarters, remove the core from each piece. Use a sharpening steel often to insure your Chef knife is as sharp as possible, this will allow you to easily cut thin strips of cabbage. Lay each quartered cabbage piece on its side and cut into very thin strips. If pieces are too large, cut them in half. In a large mixing bowl, combine the mayonnaise, olive oil, lemon juice, spices, capers, sugar and vinegar and wisk together. Taste and adjust seasonings. Add shredded carrot and cabbage to the bowl and toss together. Place in refrigerator for several hours. The coleslaw tastes better the next day!? We like to serve our coleslaw at BBQ?s, Picnics and as a salad course

with lettuce under liners on small plates.

Chef?s Notes- This recipe was passed down through several generations.

It is a great recipe to teach children how to cook! We like to use our Microplane coarse grater fo the carrots!??

We like to use a large solid Maple Cutting Board ?(Emeril uses this board on TV)

?it will not move during preparation of this recipe.

Recipe courtesy of

Chef Giovanni @ www.chefdepot.net

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