Fennel and Apple Slaw
By Jane Barg, CHEF Culinary Coach Faculty
Ingredients:
Serves 8/ Serving size: 1 cup
3 medium fennel bulbs, cored and stalks removed, thinly sliced (3 cups)
2 semi tart apples (like Pink Lady, Fuji), cored, halved and thinly sliced
2 cups (500 ml) white cabbage, shredded
½ bunch fresh dill, chopped
Zest of 1 lemon
2 Tablespoons (30 ml) fresh lemon juice
2 Tablespoons (30 ml) sherry vinegar
2 Tablespoons (30 ml) extra virgin olive oil
Pinch of kosher salt to taste
Pinch of freshly ground pepper to taste
Instructions:
In a large bowl toss together fennel, apple, cabbage, dill and lemon zest. Set aside.
In a separate medium bowl combine lemon juice, vinegar, olive oil and whisk until emulsified (blended), then add salt and pepper.
Spoon dressing over fennel, apple, cabbage mixture and toss. Refrigerate, covered for at least 30 minutes to allow flavors to blend.
Adaptations
Go basic:
Substitute sherry vinegar with any vinegar that is available to you (e.g., red wine vinegar, white vinegar or apple cider vinegar).
Replace the fennel with 3 cups (700 ml) of sliced cabbage.
Substitute the fresh dill with 1 tablespoon (15 ml) of dried dill.
Challenge your skills:
Use a mandoline or v-slicer to slice fennel thinly and evenly.
Scoop out half a peeled avocado and fill the cavity with this salad for a beautiful and delicious appetizer.
Increase the crunch by adding ½ cup (125 ml) of sliced radishes, diced cucumbers or ¼ cup (60 ml) sunflower seeds.
Cultural adaptation:
Substitute fennel and white cabbage with napa cabbage.
Replace lemon zest and juice with lime, use cilantro in place of dill and unseasoned rice vinegar instead of sherry vinegar.
Sprinkle with 1 tablespoon (15 ml) of toasted sesame seeds for an Asian slaw.
Week 5 post
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