My vegetable box today had a couple things I was not sure would go together, but actually have quite nicely!
I had some beautiful young fresh red cabbage, and a couple of heads of fresh fennel. So I thought what could I do with them? Then I thought why not a kind of coleslaw? I’m out of carrots so I could use the fennel in place of the carrots.
Well it worked! I also added half of a red onion and a couple of apples.
Here’s what I did:
1. Grate a small to medium size head of red cabbage.
2. Clean a large fennel bulb and grate. Or two smaller bulbs. Save some of the frilly green frond tops for the dressing .
3. Grate 1/2 of a red onion,
4. Grate 2 medium apples with skin ON.
Toss everything together that you have grated into a bowl. Add a little salt to taste. I like Crazy Jane’s Mixed Up Salt.
In a separate little bowl whisk together a little handful of the fennel fronds minced, a quarter cup of mayonnaise, 4 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, three or 4 tablespoons of red wine vinegar, 1 teaspoon of sugar, and salt and pepper to taste.
Add the dressing to the grated everything bowl and mix together. Put it into the refrigerator to chill up and then taste again before serving to see if you need to adjust the salt or pepper.