brussel fennel apple slaw

By • May 18, 2015 0 Comments

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Author Notes: This easy slaw is delicious alongside ribs or chicken – even as the topping to a barbecued pork sandwich! garlic and zest

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Serves 6

  • 3/4 pound brussel sprouts, roots trimmed, shredded
  • 1 granny smith apple, (skin on) seeded and cored, shredded
  • 1 carrot, peeled and shredded
  • 1/2 fennel bulb, cored and shredded
  • squeeze of lemon juice
  • 1 teaspoon fennel seed
  • 4 teaspoons sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons mayonnaise
  • 1/4 cup sliced almonds
  1. Preheat oven to 350. Lay almonds in a single layer on a sheet pan. Bake for 6-8 minutes until lightly toasted. Set aside.
  2. There's a lot of shredding in this slaw -- for the ultimate ease - use the shredder attachment on your food processor. Otherwise, a box grater or mandoline work well.
  3. Combine the shredded brussel sprouts, apple, carrot and fennel in a large bowl. Add a the lemon juice and toss to combine.
  4. In a small skillet, toast the fennel seeds until warm, fragrant, and beginning to pop. Remove from heat and use a mortar and pestle, spice grinder or a heavy rolling pin to crush the seeds.
  5. Add the mayonnaise mixture to the slaw and toss thoroughly to combine.
  6. Just before serving, sprinkle with the almonds -- if you add them too early, they'll get soft.

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