Fennel, Apple and Orange Slaw
Prep Time
30 mins
Total Time
30 mins
I was preparing smoked beef ribs for a meal with family and friends who were coming to visit for a couple of nights, and wanted something light and refreshing to accompany them. I had originally thought I would make a coleslaw, then started playing around with the ingredients. In the end the cabbage was omitted totally and this is the slaw that I come up with. While it was delicious that night and the next day for lunch the flavours had developed and it reached a whole new level. So if your are going to make it, try making it the day before you need it…"
Category:
Salad, Side Dish
Quantity: 6 serves
Ingredients
- 2 fennel bulbs
- 2 red apples
- 1 red onion
- 4 oranges
For the dressing:
- ¼ cup white balsamic vinegar
- ½ cup extra virgin olive oil
- 2 tbs horseradish cream
- ¼ tsp Sea Salt
- Freshly ground black pepper
Instructions
-
Remove the stalks and the outer layer from the fennel, reserving some of the fronds from the stalks. Cut the fennel in half and remove the core.
-
Wash the apples and cut in quarters, then, remove the core.
-
Peal the red onion.
-
Peel the oranges and segment or slice them, place the orange into a large bowl.
-
Thinly slice the fennel, apple and onion using either a mandolin or a food processor with the slicing blade, (I used a mandolin), and place into the bowl with the orange.
-
Prepare the dressing by placing the ingredients into a screw top jar, screw on the lid and shake vigorously to combine. Check and adjust seasoning.
-
Pour the dressing over the salad, add in most of the fennel fronds you set aside, and gently toss together to combine.
-
Transfer the salad to a serving dish and garnish with the remaining fennel fronds.
Notes
- I used my Blood Orange Vinegar, for the dressing, but believe that the white balsamic would be a great alternative.
