This slaw is the perfect complement to fish and shellfish (especially crab cakes!) but is also great with pork, as in grilled ham and Comté sandwiches, which is how we enjoyed it on this snowy evening here in Bozeman. A big thank you to Amanda Gold from the San Francisco Chronicle for the original recipe, published in October 2011.
Apple-Fennel Slaw
makes 4 side servings
Ingredients
- 1 fennel bulb
- 1 apple
- ¼ red onion
Dressing
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 tablespoon mayonnaise Best Foods or Just Mayo
- splash yuzu vinegar or other citrus or Champagne vinegar
- salt and freshly ground black pepper
Instructions
-
Slice fennel and red onion very thinly, using a knife or mandoline. Cut apple into matchsticks.
-
Mix dressing ingredients, drizzle over slaw, and gently combine.
Recipe Notes / Tips
- My favorite mandoline is the Benriner. Buy at your favorite Asian grocery or online.
- To slice the fennel, take a small slice off the very bottom, lop off all but about 4-inches of the frond stems and cut the bulb in half from top (frond end) to bottom (root base). I usually remove the outermost layer and discard, but if it looks in good shape, give it a good wash and leave it. If the core is large, remove it by cutting out a small wedge from each half. Slice on mandoline, starting root base down, frond ends up—be careful not to cut your fingers!