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Seriously Awesome Slaws

A bright, crunchy slaw mix with potatoes, napa cabbage, fennel, and a tangy caper-mustard dressing.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 2 medium russet potatoes unpeeled, halved (quartered if large)
  • 1/2 head Napa cabbage small head, quartered with thick base core removed
  • 1/2 bulb fennel trimmed, quartered, and cored
  • 1/2 red onion trimmed and quartered
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons capers drained, reserve juice
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon reserved caper juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground cayenne pepper
  • salt and freshly ground black pepper to taste

Instructions

  • Use the dicing blade on a food processor to dice the potatoes, or cut them into similar-sized cubes by hand.
  • Place the potatoes in a pot of lightly salted water and boil for about 5 minutes, or until fork-tender but not falling apart.
  • Drain the potatoes and rinse with cool water to stop the cooking, then set them aside to cool.
  • With a clean bowl under the food processor chute, slice the Napa cabbage on the thinnest setting (or thicker if preferred).
  • Grate or process the fennel and red onion using the coarse grating blade, then toss them with the sliced cabbage in the bowl.
  • Add the chopped parsley and drained capers to the cabbage mixture and toss to combine.
  • Make the dressing by whisking together mayonnaise, sour cream, reserved caper juice, Dijon mustard, sugar, cayenne, and salt and pepper to taste until smooth.
  • Toss the cooled potatoes and the dressing with the slaw mixture until evenly coated.
  • Adjust seasoning as needed and top with additional chopped parsley if desired before serving.

Equipment

  • Pot
  • Colander
  • food processor with dicing and slicing/grating blades
  • Mixing bowls
  • Whisk
  • Measuring spoons
  • measuring cups

Notes

  • Reserve the caper juice for the dressing for a bright, tangy flavor.
  • Slice cabbage thickness to taste for crunch preference.
  • Boil potatoes until just fork-tender to avoid a mushy slaw.
  • Use a food processor for quick prep or slice/grate by hand if preferred.