This recipe comes from T. Pechey who offers cooking classes in my city. He is an amazing and creative cook and I have learned so much from him. This is one of my favourite recipes from his class. It is definitely the best coleslaw I have ever had. I think it is the fennel that makes it so good.Ingredients:
Not sure what fennel is? Don't worry I had no idea either. T. Pechey told us that it is the vegetable in your friendly neighbourhood supermarket that looks like it resulted from a fling between celery and dill. Keep this in mind when shopping and you will be able to identify fennel right away!
- 1 tsp onion powder
- ⅓ cup white wine or tarragon vinegar
- 2 tbsp olive oil
- 2 tbsp dijon mustard
- 2 tbsp sugar
- 1 tsp salt
- ½ tsp freshly ground pepper
- 1 tbsp caraway
- 1 medium fennel build
- 1 small head of savoy cabbage
- 2 medium carrots
1. Place the first eight ingredients in a small jar. Place the screw top lid on and shake the heck out of it to dissolve the sugar. Set aside. This will be the dressing.
2. Peel about 1/4 cup of the green fronds off the fennel and reserve. Slice the tough stalks off the fennel and discard the stalks. Slice the fennel, then dice into small peices. PLace in a large bowl.
3. Slice the Savoy cabbage in half. Take out and discard the bitter core. Grate the cabbage with a box grater into the large bowl containing the fennel.
4. Peel the carrot and grate with the box grater into the same bowl. Toss really well.
5. Add the dressing and toss really well to incorporate. Refrigerate until serving time. Toss once more before serving. Sprinkle on the fennel fronds.