Fennel, Apple, and Celery Slaw

Oxmoor House
Fennel has a delicate licorice flavor and adds a pleasant note in this tangy slaw with apples.

Yield:

8 servings

Recipe from

Recipe Time

Prep: 27 Minutes
Other: 4 Hours

Ingredients

1 tablespoon cider vinegar
1 tablespoon molasses
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
1 large fennel bulb
2 unpeeled Granny Smith apples, julienned
2 unpeeled Gala apples, julienned
2 celery ribs, thinly sliced

Preparation

Whisk together first 5 ingredients in a large bowl; slowly pour in oil, whisking constantly.

Rinse fennel. Trim stalks to within 1" of end. Discard hard outside stalks. Remove tough core from bottom of bulb. Starting at 1 side, cut bulb vertically into thin shreds.

Add fennel, apple, and celery to dressing, tossing to combine. Cover and chill up to 4 hours. Toss well just before serving.

Note:

Christmas With Southern Living

June 2006