Fennel slaw has to be one of our favorite side dishes. The key to a great salad is to have a lot of different colors and textures.
The Mandolin Food Slicer is one of the best kitchen gadgets ever! The Mandolin slices veggies and potatoes paper thin. It’s just wonderful.
This is a Fennel bulb. It’s so delicious! Slightly sweet, crunchy with an Anise or Liquorice flavor. It can be eaten raw, roasted, in soup, stews, or pureed. Adding Fennel to slaw add depth of flavor. I always save the green leafy fronds for garnish and added color.
Yields: 6 servings
Prep Time: 20 minutes
1 head green cabbage, cored and sliced (using Mandolin)
1 Fennel bulb, cored and sliced (using Mandolin)
1/2 cup of store bought shredded carrots
1/2 a large red onion sliced (using Mandolin)
1/2 cup of raisins
2 tablespoons of finely chopped flat leaf Italian parsley
2 tablespoons of chopped Fennel fronds
Dressing For Slaw:
3/4 cup of good mayonnaise
1/4 cup of milk
2 tablespoons Agave nectar
1/4 cup of apple cider vinegar ( if you like a slightly more tart flavor add more vinegar)
2 tablespoon of granulated sugar
1 tablespoon of celery seed
1 teaspoon freshly cracked black pepper
1 tablespoon Kosher salt
Add sliced cabbage, sliced fennel, sliced red onion, shredded carrots, fennel fronds, chopped flat leaf Italian parsley, and raisins into a large bowl.
In a second bowl add the mayo, milk, apple cider vinegar, celery seed, agave nectar, granulated sugar, Kosher salt, and freshly cracked black pepper. Whisk all those ingredients together.
Everyone has their own personal preference when it comes to Cole Slaw. You may like your slaw either on the vinegary side or a sweeter side. Taste to make any adjustments to the level of sweetness (sugar) or tartness (vinegar).
Pour the dressing over the fennel slaw mixture and toss through. Place in the frig and serve chilled.