Apple, Cabbage, and Fennel Slaw
Tools Required:measuring cups and spoons, large bowl, knife and cutting board
Servings Prep Time
6people 20minutes
Passive Time
1hour, or longer (recommended)
Difficulty Cost
Easy! Inexpensive!
Servings Prep Time
6people 20minutes
Passive Time
1hour, or longer (recommended)
Difficulty Cost
Easy! Inexpensive!
Dressing:
Vegetables:
Garnish: (optional)
Instructions
  1. Combine dressing ingredients in a large bowl and stir.
  2. Thinly slice cabbage, then cut across to chop. Measure 2 cups and add to the bowl with dressing.
  3. Cut stalks off fennel. Cut bulb into quarters and remove core. Thinly slice across 2 quarters to yield about 1 cup. NOTE: Use remaining fennel bulb in a green salad, soup, or sautéed vegetables. Save stalks for making vegetable broth.
  4. Cut apple into quarters, removing the core but not the peeling. Cut each quarter in half lengthwise to form 8 slices.
  5. Cut across each slice to form 1/8-inch-thick pieces. Add to cabbage.
  6. Thinly slice 1 to 2 scallions (both white and green parts) to yield about 1/4 cup. Add to salad and toss.
  7. Cover and chill at least 1 hour, for best flavor. Keeps well up to 3 days. Garnish with fresh dill springs or fennel fronds if desired.