Recipe for cabbage-fennel slaw with honey and sesame-seed dressing
Serves 6
Slaws typically have plenty of crunch, this one even more with radishes and fennel added to the usual cabbage-carrot mix, and sesame seeds in a honey-apple cider dressing (rather than a mayo-based mixture). Serve with broiled or roast fish.
1cup sliced almonds1head green cabbage (1½ pounds), quartered, cored, and very thinly sliced1bulb fresh fennel, trimmed, quartered, and very thinly sliced3carrots, grated6radishes, thinly sliced4scallions, thinly sliced¼cup coarsely chopped parsley¼cup apple cider vinegarSalt and pepper, to taste1tablespoon honey⅓cup olive oil1teaspoon sesame seeds
1. In a skillet over medium heat, toast the almonds for 6 to 8 minutes, stirring often, or until they are golden brown; cool.
2. In salad bowl, combine the cabbage, fennel, carrots, radishes, scallions, parsley, and ½ cup of the almonds.
3. In another bowl, whisk the vinegar, salt, pepper, and honey. Gradually whisk in the olive oil. Pour the dressing over the cabbage mixture, toss well, and taste for seasoning. Add more salt, pepper, or vinegar, if you like. Garnish with the remaining ½ cup almonds and sesame seeds. Allison Boomer
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