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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Fennel and Apple Slaw Recipe

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This recipe for Fennel and Apple Slaw is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 tsp honey mustard
2 Tbsp freshly squeezed orange juice
½ tsp kosher salt
½ tsp freshly ground black pepper

Slaw
3 cups finely shredded green cabbage
2 small fennel bulbs, core removed a thinly sliced, fronds reserved for garnish
2 celery stalks, thinly sliced on a bias
¼ cup celery leaves
1 Honeycrisp apple, julienned
Directions:
Directions:
For the dressing:
Add the olive oil, apple cider vinegar, honey mustard, orange juice, salt and pepper to a Mason jar. Cover and shake to emulsify. Set aside.

For the slaw:
Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.

Garnish with fennel fronds. Serve immediately or refrigerate until ready to serve.

 

 

 

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