Seeing as summer is almost over, I should tell you about the best slaw ever. What makes it the best slaw ever? Fennel, one of my favorite flavors, and a lack of mayonnaise. Oh, it’s easy too.
I got these teensy, tiny, precious little cabbages from the CSA….
And chopped them up…
I grated some CSA carrots…
And added them to the shredded cabbage and fennel…
Because this slaw is made of awesome, fennel seeds make an appearance in the dressing. They are toasted…
And sautéed with shallots, golden raisins and vinegar, creating that sweet and tangy flavor that I love…
Once the dressing is finished, everything is tossed together and chilled. I served it with the perfect supper supper – grilled sausages, potato salad and corn on the cob!
Fennel & Carrot Slaw*
Recipe adapted from Martha Stewart Living
- 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)
- 3 medium carrots, peeled and coarsely grated (1 1/2 cups)
- 2 1/2 teaspoons coarse salt
- 1 tablespoon fennel seeds
- 2 shallots, peeled and chopped (1/2 cup)
- 4 tablespoons extra-virgin olive oil
- 1/4 cup plus 1 tablespoon cider vinegar
- 1/2 cup golden raisins
- Freshly ground pepper
Toss cabbage, fennel, carrots, and salt in a large bowl.
Toast fennel seeds in a medium saute pan over medium heat, shaking the pan occasionally, until seeds are fragrant, about 3 minutes. Add shallots and 1 tablespoon oil. Cook, stirring occasionally, until shallots begin to soften, 5 to 7 minutes. Stir in vinegar and raisins. Remove from heat, and let cool slightly, about 5 minutes. Stir in remaining 3 tablespoons oil.
Pour warm dressing over vegetables, and toss well. Season with pepper, and let stand for 30 minutes.
*Martha’s original recipe is actually Fennel, Apple & Carrot Slaw but every single time I’ve made it, I’ve forgotten the apple. Someday it will make it into the slaw and it will be lovely, I’m sure.