Here's what you need:
- 1 large fennel bulb, sliced thin on a mandoline
- 1 large head of green or red cabbage, sliced thin on a mandoline
- 1 large red onion, sliced thin on a mandolin
- 1 large apple or pear, sliced thin on a mandolin (optional, but I love this addition)
- 2 tbsp of apple cider vinegar
- 2 tbsp of olive oil
- 2 tbsp fresh squeezed lemon or citrus (lime, tangerine was awesome!)
- 2 tbsp sugar
- dash of salt, dash of black pepper
- 2 tbsp of chopped fresh fronds of the fennel
- 1/2 tsp of garlic powder
- 1/4 tsp of dried mustard
In a very large bowl, make the dressing using all the ingredients listed above. Whisk well.
Dump all of the veggies in the large bowl and with your clean, washed hands, mix the slaw thoroughly. You can use some large utensils but I gave up and found that I got better coverage and could feel the dressing coat the ingredients if I used my hands.
This was so freaking delicious. I have a massive "patch" of fennel in my garden and much to my delight, it continues to put up fennel "pups" or babies next to the main parent bulb. I carefully cut back the largest bulb and leave the baby bulbs to mature. And on the process goes.
I really didn't know you could continue your fennel crop by harvesting this way so that's been quite a cool discovery. And I always save the fennel fronds for soup by chopping and freezing them if I don't have a need for the fresh green parts. It's a very light, lovely fennel flavor that behaves like an herb and marries beautifully with potatoes and pasta. I use it in potato or pasta salads and in soups.
We had a ton of the slaw to start, but funny enough, it's almost gone. We paired it with our beautiful smoked brisket and let me tell you, it is a money maker!!
We've made sliders with the brisket all week and it just doesn't get old. I even eat huge bowls of this slaw, it's that good. Super balanced sweet/sour foil to the fatty, juicy brisket but you can serve it on your favorite pulled pork, bbq chicken or beef sandwiches.
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