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Fennel Slaw Serves 6 1/2 small red cabbage 3 to 4 medium fennel bulbs with leaves 1/2 cup canola or grapeseed oil 1/4 cup white vinegar 2 teaspoons stone ground mustard 1 1/2 tablespoons grated horseradish, preferably fresh 1 teaspoon celery seeds 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Cut cabbage in quarters, lengthwise. Remove and discard core and slice as finely as possible across width. Place in large bowl. Remove wispy fennel leaves. Chop and reserve for garnish. Cut bulbs in half and slice as finely as possible across width, discarding hard cores. Place in bowl with cabbage. Combine remaining ingredients in another bowl to make a vinaigrette. Add the mixture, a 1/2 cup at a time, to cabbage and fennel just until well moistened, avoiding a pool of dressing at the bottom of bowl. Toss well and store in refrigerator. |
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