The World of Ribs : The Great Rib Side Dish--Coleslaw

This slaw is made with thinly sliced green cabbage and coarsely grated carrots, which are tossed in a dressing of white wine vinegar, sugar, green onions and green peppers, sour cream, mayonnaise and crushed fennel seeds.

The dish can be doubled or tripled for large gatherings.

FENNEL-SCENTED COLESLAW

1 (3-pound) cabbage with pretty outer leaves

1/2 pound carrots, peeled and shredded

6 tablespoons white wine vinegar

3 tablespoons sugar

2 1/2 to 3 teaspoons fennel seeds, crushed

Salt

Freshly ground pepper

3/4 cup light sour cream

3/4 cup light mayonnaise

6 tablespoons chopped green peppers

3/4 cup chopped green onions, including 2 inches of green stems

Remove 6 to 7 attractive outer cabbage leaves and reserve for garnish. Core cabbage and cut into thin 2x1/4-inch strips. Place in large mixing bowl. Add carrots.

Whisk together vinegar, sugar and 2 1/2 teaspoons fennel seeds in another bowl. Season to taste with salt and pepper. Whisk in sour cream and mayonnaise. Stir in green peppers and green onions.

Pour dressing over cabbage mixture and toss to mix well. Cover and refrigerate at least 1 hour. Adjust salt and pepper to taste, adding 1/2 teaspoon fennel seeds, if desired. Cover and refrigerate up to 6 hours.

When ready to serve, arrange reserved cabbage leaves as border on serving platter. Mound slaw in center. Makes 10 servings.