Author Notes
This easy slaw is delicious alongside ribs or chicken – even as the topping to a barbecued pork sandwich! —garlic and zest
Ingredients
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3/4 pound
brussel sprouts, roots trimmed, shredded
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1
granny smith apple, (skin on) seeded and cored, shredded
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1
carrot, peeled and shredded
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1/2
fennel bulb, cored and shredded
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squeeze of lemon juice
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1 teaspoon
fennel seed
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4 teaspoons
sugar
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2 tablespoons
distilled white vinegar
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2 tablespoons
mayonnaise
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1/4 cup
sliced almonds
Directions
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Preheat oven to 350. Lay almonds in a single layer on a sheet pan. Bake for 6-8 minutes until lightly toasted. Set aside.
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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.
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Combine the shredded brussel sprouts, apple, carrot and fennel in a large bowl. Add a the lemon juice and toss to combine.
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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.
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Add the mayonnaise mixture to the slaw and toss thoroughly to combine.
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Just before serving, sprinkle with the almonds -- if you add them too early, they'll get soft.
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