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 SF Chronicle for the original recipe, published in October 2011.
- 1 fennel bulb
- 1 apple
- 1/4 red onion
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon mayonnaise
- optional: splash of yuzu vinegar (or other citrus or Champagne vinegar)
- salt and pepper
- Slice fennel and red onion very thinly, using a knife or mandoline. Cut apple into matchsticks. Drizzle dressing ingredients over sliced slaw ingredients and toss to combine. Add a pinch of sea salt and a few grinds of freshly ground pepper.
Ripe Food & Wine | http://www.ripefoodandwine.com | Amy Andrews email@example.com
Amy’s Kitchen Coach Tips:
- My favorite mandoline is the Benriner. Buy at your favorite Asian grocery or online.
- As far as purchased mayo goes, Best Foods is the one to buy. Just Mayo is almost as good, plus vegan!
- 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 you could give it a good scrubbing under running water to remove any dirt and grime, and leave it on.) Remove most of the core by cutting out a small triangle from each half. Slice on mandoline, starting root base down, frond ends up — watch out for your fingers!