Thursday, March 17, 2011
Carrot Apple Fennel Slaw
I have some left over cabbage from last week's Braised Red Cabbage dish so the easiest way to use it up is in a slaw. You can make it even easier buy buying a bag of pre-cut coleslaw, broccoli slaw or carrot slaw mix and add in the fennel and apple. The dressing is a vinaigrette, but if you like it creamier, add more mayonnaise.
Adapted from Evil Shenanigans.
1/4 red cabbage, shredded or sliced fine
1/4 green cabbage, shredded or sliced fine
3 carrots, peeled and shredded or cut into matchsticks
1 fennel bulb, sliced thin
1 apple (any variety), cored and cut into matchsticks (Peel is okay!)
1/4 cup mayonnaise
1/4 cup apple cider vinegar
3 tablespoons honey
pinch sea salt
2 tablespoons sunflower seeds
1. Add all vegetables to a large serving bowl and toss well.
2. In a small bowl, add mayonnaise, vinegar, honey, salt and pepper. Whisk together until well blended and smooth.
3. Pour dressing over vegetables and toss to evenly coat. Top with sunflower seeds.
*For a meal-size salad, top your slaw with some roasted chicken breast.