The perfect side for crab cakes and grilled fish but also great with a deluxe grilled cheese like Comté plus a thin slice of ham. Bring it to a holiday table with a few pomegranate seeds sprinkled on top.
Thank you to Amanda Gold from the San Francisco Chronicle for the original recipe, published in October 2011.
edited from original post, 10/24/2012, which was a snowy day
Fennel Apple Slaw
4 side servings; adapted from Amanda Gold, San Francisco Chronicle, October 2011
Ingredients
- 1 bulb fennel
- 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 optional
- salt and freshly ground black pepper Maldon
Instructions
-
Slice fennel and red onion very thinly, using a knife or mandoline. Reserve some of the fennel fronds for garnish. Cut apple into matchsticks.
(I slice two side planks from either side of the core so that they are easy to manage with a flat surface. Slice thinly then stack a few and slice into matchsticks. Repeat with the remaining two, smaller sides.)
-
Mix dressing ingredients, drizzle over slaw, and gently combine. Garnish with fennel fronds.
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!
