In a large mixing bowl, combine the cabbage, fennel, onion, and carrots:
Whisk the mayonnaise, sour cream, lemon juice, sugar, and hot sauce in a medium bowl to blend.
Season the dressing with salt and pepper. Add dressing to cabbage mixture and toss to coat. Season slaw to taste with salt and pepper: Refrigerate at least 1 hour, preferably 2, tossing occasionally. Transfer to a serving bowl and serve.
this slaw was delicious served with smoked beef brisket.
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 10|
|Calories from Fat: 124 (58%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 13.7mg||4 %|
|Sodium 316.4mg||11 %|
|Potassium 483.3mg||13 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 17.3g|
|Protein 2.9g||4 %|
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Calories per serving: 212
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