A great slaw is light and crisp with a dressing that's tangy enough to cut through the richness of grilled and smoked meats. The addition of fennel and apples make this slaw particularly appropriate to serve alongside pork. Don’t skip the celery seeds. They add a crunchy pop of flavor that really wakes up the vinaigrette.
If cilantro isn't your thing, you can substitute mint or basil, or a mixture of herbs.
Make Ahead: The slaw is best if allowed to sit for about 15 minutes before serving.
Storage Notes: The slaw can be refrigerated for up to 2 days, though the cabbage will be less crisp after the first day.
Servings: 10 - 12 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 10-12 servings
Ingredients
- 1 small green cabbage (about 1 pound), shredded (about 5 cups)
- 1 small fennel bulb, thinly shaved (about 1 cup), reserve the fronds for garnish
- 1 small red onion, thinly sliced (about 3/4 cup)
- 1 tart-crisp apple, such as Granny Smith or Honeycrisp, peeled, cored and julienned
- 1 teaspoon kosher salt, plus more to taste
- 1/4 cup apple cider vinegar
- 1/4 cup neutral oil, such as grapeseed or canola
- Juice of 1 lime (about 2 tablespoons)
- 2 teaspoons honey, or more to taste
- 1 teaspoon celery seed
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup loosely packed chopped fresh cilantro, mint, basil or a fresh tender herb of your choosing
Directions
In a large bowl, combine the cabbage, fennel, onion and apple. Season with the salt and toss to combine. (The cabbage may need more salt, so taste as you go.)
In a small bowl or jar, whisk together the vinegar, oil, lime juice, honey, celery seed and pepper. Taste, and sweeten with more honey, if desired, and season with a small pinch of salt. Slowly pour the vinaigrette over the slaw ingredients, using just enough to lightly coat all the cabbage. (You may have some leftover.) Toss the slaw to evenly distribute the vinaigrette, then fold in the cilantro.
Sprinkle with reserved fennel fronds, if desired.
The slaw can be served right away, but is best after about 15 minutes of rest. The cabbage and onions will absorb the flavor of the dressing the longer the slaw sits.
Recipe Source
From Detroit-based digital cookbook author and private chef Angela Davis.
Tested by Ann Maloney.
Email questions to the Food Section at food@washpost.com.
