Fresh locally-grown fennel has made an appearance at our farmer’s market, and this Fennel and Apple Slaw is a great way to enjoy this wonderful root vegetable!
There are different types of fennel – and it’s technically an herb – but the fennel typically found in local produce sections at the supermarket is called Florence fennel (or finocchio) that has a swollen, bulb-like stem base used as a vegetable. Raw fennel is crisp and crunchy with a pronounced anise or licorice flavor that is a terrific, and different, addition to salads like this fennel and apple slaw!
This slaw is a combination of fennel and Napa and red cabbages that have been blanched very briefly to remove some of the raw flavor, but not so much that you lose the wonderful crunch of the vegetables. Next they are combined with apple, celery, carrots, dried cranberries, and golden raisins for a sweet counterbalance to the flavors of the fennel and cabbage. A wonderful, creamy dressing of mayonnaise, sour cream, champagne vinegar plus a touch of sugar pull all the flavors together into a refreshing and delicious slaw!
This fennel and apple slaw is great served with seafood or grilled meats and it’s a wonderful way to enjoy late-summer and early-fall harvest vegetables!