Fennel Slaw
Fennel Slaw is one of our favorite side dishes.
Equipment
- 1 Madoline
- 1 chef's knife
- 1 mixing bowl Large
- 1 large container With a tight-fitting lid
- 1 cutting board
Ingredients
Ingredients for the Fennel Slaw:
- 1 head green cabbage Cored and thinly sliced (using Mandolin)
- 1 bulb fennel Cored and thinly sliced (using Mandolin)
- 1/2 cup store-bought shredded carrots
- 1/2 large red onion Thinly sliced (using Mandolin)
- 1/2 cup golden raisins Substitute raisins
- 2 tbsps Italian -flat-leaf parsley Finely chopped
Garnish:
- 2 tbsps fennel fronds
Ingredients for the Fennel Slaw Dressing:
Yields: approx. 1 cup:
- 3/4 cup good mayonnaise
- 1/4 cup whole milk Substitute 2%
- 2 tbps Agave nectar
- 1/4 cup apple cider vinegar (if you like a slightly more tart flavor, add more vinegar)
- 2 tbsps granulated sugar
- 1 tbsp clery seed
- 1 tbsp kosher salt
- 1 tsp 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.
Notes
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.
