Ingredients

1 small head green cabbage, halved, cored, and very thinly sliced (8 cups)
2 fennel bulbs, trimmed, halved, cored, and very thinly sliced (2 cups)
1 Granny Smith apple (peeled and sliced into sticks)
2 shallots, peeled and chopped (1/2 cup)
1 tablespoon fennel seeds
4 tablespoons extra-virgin olive oil
1/4 cup plus 1 tablespoon cider vinegar
Freshly ground pepper 2 1/2 teaspoons coarse salt

Directions

1. Slice and prepare cabbage and fennel.
2. Peel and slice apples into sticks, about the same size as the cabbage and fennel pieces.
3. Mix cabbage, apple and fennel together in bowl.
4. Add shallots and mix.
5. Mix olive oil, vinegar, fennel seeds, salt and pepper in a separate bowl and then add to bowl. Mix well.

Recipe courtesy of Chef Kelli Petri, Kelli Petri Catering, 2009.

This version of coleslaw (from the Dutch word "koolsla" meaning cabbage salad) by Kelli Petri uses cider vinegar, fennel, apples and cabbage for an unconventional twist. It has a perfect New England flavor combination and can be used as a fall replacement for your normal coleslaw.

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I'm gonna show you how to make an apple fennel coleslaw for your day after Thanksgiving pulled turkey sandwiches. So this is a little twist on a Carolina pulled pork sandwich.

And what we are going to start with is we're going to start with some shaved cabbage, which we just put through a food processor. And we're going to add one green apple. And you can cut it in match-size pieces.

And we just take a piece here. And then just nice, thin slices to kind of match the same size and consistency that you have with your cabbage.

So now that we have our green apple all chopped up, I'm going to add it to the cabbage. And from there, we have fennel. We have two bulbs of fennel that we trimmed the stalks off and we also ran through the blade of a food processor.

If you don't have a food processor, that's fine. You're just gonna make nice, thin slices. Again, the same consistency of your cabbage is you want to see for the coleslaw. And then you're going to add that straight to the cabbage and the apples.

Use your hand. Just give it a nice little toss. Mix all those ingredients.

I have here one small chopped shallot. This is just going to add a little bit more taste. This is optional. You don't have to use it

I'm gonna give it a pinch of salt. Any time you use cabbage, you want to salt it well.

And we're gonna give this a stir.

And then from here, we have our dressing. This is a simple olive oil and vinegar dressing. We used cidered vinegar. A little bit of salt and pepper, and we're going to pour this over.

One final toss. And you're ready to go.

So now that you have your apple fennel coleslaw, this is a wonderful accompaniment to our after-Thanksgiving turkey sandwiches. And you add it straight on top of your pulled turkey. And then put it on your bun. So you make a nice little sandwich that way.

And of course, you can always use it as a side dish for pork chops or sliced turkey leftovers if you'd like.

[MUSIC]

Apple Fennel Cole Slaw
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