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Italian Coleslaw With Fennel And Capers

Nutrition per serving    (USDA % daily values)
CAL
109
FAT
23%
CHOL
0%
SOD
16%

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Ingredients for 4 servings

4 cups chopped red cabbage (from about 1/2 large head)

1 medium fennel bulb, trimmed, chopped

1/2 cup chopped fresh Italian parsley

3 tablespoons drained capers

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

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