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Recipe by: Lisa Prince

Apple Fennel Slaw

This slaw is perfect for the cooler weather with lots of fall flavors using the apple and fennel.

Servings: 4
Cook Time: Prep Time: 25 minutes; Total Time: 25 minutes
Meal Type: Side Dish
NC Ingredients: Celery, Parsley, Apple, Fennel, Cabbage

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Ingredients

1
cup celery, thinly sliced
1
cup flat-leaf parsley, coarsely chopped
1/4
cup shallot, thinly sliced
1
large fennel bulb
1
large crisp, sweet apple, thinly sliced (we used Gala)
1
cup angel hair cabbage
1
lemon
1
orange
1
tsp. sugar
1
Tbsp. sherry vinegar
2
Tbsp. creole mustard
2
tsp. honey
1
clove garlic, minced
2/3
cup extra virgin olive oil
Salt and Pepper

Directions

Slice fennel bulb thinly, reserving the fronds. Finely chop fennel fronds to equal 1 ½ Tbsp., to sprinkle over salad.

In a large bowl, combine first 6 ingredients.

Juice the lemon and orange, removing any seeds. In a small bowl combine the lemon juice, orange juice, sugar, vinegar, mustard, honey, and garlic. Let citrus mixture stand for 10 minutes. Add oil in a slow, steady stream, whisking constantly until smooth. Add salt and pepper to taste.

Pour the dressing over the slaw mixture and toss to combine. Sprinkle fennel frond over salad and serve.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.