Fennel Slaw is one of our favorite side dishes. The key to a great salad or slaw is to have a lot of different colors and textures.

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 and crunchy with an Anise or Liquorice flavor. It can be eaten raw, roasted, in soup, stews, or puréed. Adding fennel to the slaw adds depth of flavor. I always save the green leafy fronds for garnish and to add color.

Prep Time: 20 minutes
Yields: 6 servings
Equipment: Mandolin, chef’s knife, large mixing bowl, 1 large container with a tight-fitting lid, cutting board

Ingredients for the Fennel Slaw:
1 head green cabbage, cored and thinly sliced (using Mandolin)
1 Fennel bulb, cored and thinly sliced  (using Mandolin)
1/2 cup of store-bought shredded carrots
1/2 large red onion, thinly sliced (using Mandolin)
1/2 cup of  golden raisins, substitute raisins
2 tablespoons of Italian flat-leaf parsley, finely chopped
Garnish:
2 tablespoons of fennel fronds

Ingredients for the Fennel Slaw Dressing:
Yields: approx. 1 cup:
3/4 cup of good mayonnaise
1/4 cup of whole milk, substitute 2%
2 tablespoons Agave nectar
1/4 cup of apple cider vinegar (if you like a slightly more tart flavor, add more vinegar)
2 tablespoons of granulated sugar
1 tablespoon of celery seed
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly-ground

Instructions:
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 mayonnaise, milk, apple cider vinegar, celery seed, agave nectar, granulated sugar, Kosher salt, and fresh-ground black pepper. Whisk all those ingredients together.

Everyone has their personal preference when it comes to coleslaw. You may like your slaw either on the vinegary side or the sweeter side. Taste to make any adjustments to the level of sweetness (sugar) or tartness (vinegar) you desire.

Pour the dressing over the Fennel Slaw and toss to combine. Place in the fridge and serve chilled.

There you have it, my Fennel Slaw.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2017/06/24/slow-cooked-pulled-pork/

https://lindalouhamel.com/2014/04/01/my-recipe-for-fast-homemade-pickles/