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

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

Ingredients:
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, thinly sliced (using Mandolin)
1/2 cup of raisins, substitute golden raisins
2 tablespoons of Italian flat-leaf parsley, finely chopped
2 tablespoons of fennel fronds, chopped, for garnish

Fennel Slaw Dressing:
3/4 cup of good mayonnaise
1/4 cup of milk, whole milk or 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 teaspoon freshly ground black pepper
1 tablespoon Kosher salt

Directions:
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 fresh ground 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) you desire.

Pour the dressing over the Fennel Slaw toss to combine. Place into the frig, serve chilled. There you have it, my Fennel Slaw.

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

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