Tuesday, October 27, 2009

Fennel and Red Cabbage Slaw

I love how colorful this easy slaw looks on the plate. I served this for dinner as a side dish, but it would be delicious as a lunch with some grilled sliced chicken or something thrown in as well. If you haven't used fennel much, this is a good recipe to try it in - its slightly licorice crunch really complements the tang of the red cabbage.


1 large fennel bulb, sliced very thinly
About 3 cups of red cabbage, shredded
1 large carrot, peeled and shredded
1/2 cup Vidalia or other sweet onion, sliced very thinly

1/3 cup olive oil
1/3 cup white balsamic or white wine vinegar
1 tablespoon snipped fresh parsley
1 tablespoon coarse-grain brown mustard or Dijon-style mustard
1 tablespoon lemon juice
1 teaspoon grated orange zest
1 to 2 teaspoons sugar
Coarse salt and freshly ground black pepper, to taste (about ½ teaspoon ea.)

  • Chop/shred veggies and dump in a large bowl. Stir to combine.
  • In a smaller bowl, whisk together remaining ingredients. Stir into veggies, and toss to combine thoroughly.
  • Let sit at least 15 minutes for flavors to mingle. Serve at slightly chilled or at room temperature.