1 (9-ounce) package of fresh fettuccine
salt for pasta water
(you can use boxed,just adjust the cooking time)
1/4 cup plus 2 T seasoned rice wine vinegar
2 T vegetable oil
1/2 small head of cabbage shredded (yield 7 cups)
1 cup finely shredded fennel
1T butter or margarine
1 t of house seasoning (Paula Dean's)
1 can (15 oz) red salmon, drained, flaked, bones removed
Salt and pepper to taste
Cook fettuccine in lightly boiling water according to package directions. drain
Heat vinegar and oil in large skillet over medium heat. Add cabbage and fennel house seasoning and butter (or margarine); cook until crisp tender, stirring occasionally.
Add fettuccine; toss lightly to coat. Add Salmon; mix gently.
Heat thoroughly, stirring occasionally. Season with salt and pepper to taste.
I love fennel, and cabbage. together with the salmon it makes such a nice light pasta dish.
This is a "Mom" tested dish. I made it and took some over to my mother along with a few other dishes, and the one she raved about was this one. Hope you try it and enjoy as well.
