Sunday, August 1, 2010

Apple Fennel Slaw

Serves 6-8

1/4 cup sour cream or crème fraiche
1/4 cup mayonnaise
1/4 cup buttermilk or yogurt
juice from one lemon
1 tsp Dijon mustard
1 tbsp apple cider vinegar
2 tsp sugar
1 tsp poppy seeds
1/2 tsp salt
fresh ground pepper, to taste
1/2 tsp onion powder
2 small fennel bulbs (including tops)
2 green apples
1/2 cup shredded green cabbage

1 . Core apples, leaving skin on, and cut thinly into matchsticks. Toss immediately with the lemon juice or the apple cider vinegar to prevent browning.

2 . In a large bowl, combine the rest of the dressing ingredients. Set aside.

3 . Thinly slice the fennel bulbs and green cabbage. Finely dice the fennel tops.

4 . Combine apples, fennel, fennel tops, and cabbage with dressing. Mix well and allow to sit for before serving.

Submitted by Stephanie Leonard

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