Fennel Slaw

When you want cole slaw but don’t have cabbage and you don’t want to go shopping what do you do? That was my dilemma yesterday. So I made cole slaw without cabbage. Of course, then it isn’t really cole slaw, which actually means “cabbage salad” (koolsla in Dutch). Without the cabbage, it’s just slaw. I’ve made it with celery, snow peas, daikon, zucchini and kohlrabi. Yesterday I looked in the refrigerator bin and found a bulb of fennel, so that’s what I used. This is a wonderful salad that goes with just about anything you might be grilling over the weekend — fish, meat, poultry or vegetables. Fennel Slaw 2 bulbs fennel 2 large carrots 1/3 cup mayonnaise 2-1/2 tablespoons apple cider vinegar 1 tablespoon honey 2 teaspoons thyme leaves 1/2 teaspoon grated fresh lemon peel freshly ground black pepper to taste Remove and discard the stems, fronds and fibrous fennel core. Shred the fennel and place in a bowl. Shred the carrots and add to the fennel. In another bowl, combine the mayonnaise, cider vinegar, honey, thyme leaves and lemon peel and whisk to blend ingredients thoroughly. Pour over the vegetables and toss. Sprinkle with pepper to taste. Let rest for at least 15 minutes before serving. Makes 4-6 servings

When you want cole slaw but don’t have cabbage and you don’t want to go shopping what do you do?

That was my dilemma yesterday.

So I made cole slaw without cabbage. Of course, then it isn’t really cole slaw, which actually means “cabbage salad” (koolsla in Dutch).

Without the cabbage, it’s just slaw. I’ve made it with celery, snow peas, daikon, zucchini and kohlrabi.

Yesterday I looked in the refrigerator bin and found a bulb of fennel, so that’s what I used. This is a wonderful salad that goes with just about anything you might be grilling over the weekend — fish, meat, poultry or vegetables.

Fennel Slaw

2 bulbs fennel

2 large carrots

1/3 cup mayonnaise

2-1/2 tablespoons apple cider vinegar

1 tablespoon honey

2 teaspoons thyme leaves

1/2 teaspoon grated fresh lemon peel

freshly ground black pepper to taste

Remove and discard the stems, fronds and fibrous fennel core. Shred the fennel and place in a bowl. Shred the carrots and add to the fennel. In another bowl, combine the mayonnaise, cider vinegar, honey, thyme leaves and lemon peel and whisk to blend ingredients thoroughly. Pour over the vegetables and toss. Sprinkle with pepper to taste. Let rest for at least 15 minutes before serving. Makes 4-6 servings