I served this along side my Italian roast beef sandwiches. Nice combination. Enjoy!! : )
(For those who do not like fennel...I know a few of you!! You can omit this).
2 fresh fennel bulbs, trimmed, halved, cored, very thinly sliced
1 small cabbage, quartered, cored, very thinly sliced
1 small red onion, thinly sliced
1 very large carrot, peeled, shredded
3/4 cup mayonnaise
1/2 cup sour cream
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon sugar
1 teaspoon dill weed1/2 teaspoon hot pepper sauce
kosher salt and black pepper to taste
Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, dill weed and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage and fennel mixture; toss to coat. Season slaw to taste with kosher salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.