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This light and crisp slaw is a great use of our farm fresh cabbage and fennel. The perfect complement to any grilled meats, but especially pork. Makes 10-12 servings.

Ingredients:
  • 1 small green cabbage (about 1 pound), shredded (about 5 cups)
  • 1 small fennel bulb, thinly shaved (about 1 cup), reserve the fronds for garnish
  • 1 small red onion, thinly sliced (about 3/4 cup)
  • 1 tart-crisp apple, such as Granny Smith or Honeycrisp, peeled, cored and julienned
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 cup apple cider vinegar
  • 1/4 cup neutral oil, such as grapeseed or canola
  • Juice of 1 lime (about 2 tablespoons)
  • 2 teaspoons honey, or more to taste
  • 1 teaspoon celery seed
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 cup loosely packed chopped fresh cilantro, mint, basil or a fresh tender herb of your choosing
Directions:
  1. In a large bowl, combine the cabbage, fennel, onion and apple. Season with the salt and toss to combine. (The cabbage may need more salt, so taste as you go.)
  2. In a small bowl or jar, whisk together the vinegar, oil, lime juice, honey, celery seed and pepper. Taste, and sweeten with more honey, if desired, and season with a small pinch of salt. Slowly pour the vinaigrette over the slaw ingredients, using just enough to lightly coat all the cabbage. (You may have some leftover.) Toss the slaw to evenly distribute the vinaigrette, then fold in the cilantro.
  3. Sprinkle with reserved fennel fronds, if desired.
  4. The slaw can be served right away, but is best after about 15 minutes of rest. The cabbage and onions will absorb the flavor of the dressing the longer the slaw sits.

 

Source: The Washington Post

apple fennel coleslaw

<< Back to Recipes

This light and crisp slaw is a great use of our farm fresh cabbage and fennel. The perfect complement to any grilled meats, but especially pork. Makes 10-12 servings.

Ingredients:
  • 1 small green cabbage (about 1 pound), shredded (about 5 cups)
  • 1 small fennel bulb, thinly shaved (about 1 cup), reserve the fronds for garnish
  • 1 small red onion, thinly sliced (about 3/4 cup)
  • 1 tart-crisp apple, such as Granny Smith or Honeycrisp, peeled, cored and julienned
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 cup apple cider vinegar
  • 1/4 cup neutral oil, such as grapeseed or canola
  • Juice of 1 lime (about 2 tablespoons)
  • 2 teaspoons honey, or more to taste
  • 1 teaspoon celery seed
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 cup loosely packed chopped fresh cilantro, mint, basil or a fresh tender herb of your choosing
Directions:
  1. In a large bowl, combine the cabbage, fennel, onion and apple. Season with the salt and toss to combine. (The cabbage may need more salt, so taste as you go.)
  2. In a small bowl or jar, whisk together the vinegar, oil, lime juice, honey, celery seed and pepper. Taste, and sweeten with more honey, if desired, and season with a small pinch of salt. Slowly pour the vinaigrette over the slaw ingredients, using just enough to lightly coat all the cabbage. (You may have some leftover.) Toss the slaw to evenly distribute the vinaigrette, then fold in the cilantro.
  3. Sprinkle with reserved fennel fronds, if desired.
  4. The slaw can be served right away, but is best after about 15 minutes of rest. The cabbage and onions will absorb the flavor of the dressing the longer the slaw sits.

 

Source: The Washington Post

apple fennel coleslaw