While visiting my family in Seattle, we had many dinners and bbqs. Two days after our arrival, we went to Music in the Park and the plan was for us to bring a dish or two to share. I've been wanting to try fennel slaw for some time now. In fact, I had been planning on doing a big 4th of July segment here on my blog with summer/bbq type recipes, but it never happened.
We'll put the past behind us and move forward, shall we?
So for Music in the Park, I made peach cobbler, a roasted beet salad, and this... apple fennel slaw. I know it sounds like a strange combination but holy cow it was SO good. I encouraged my skeptical family members to try the slaw and they loved it, even though they took that first bite with much trepidation. (Suzanne would never steer you wrong!!!!!!)
Not only is this salad delicious and refreshing, it's very very quick to make. Here's how it's done.
In a large bowl, put:
2 fennel bulbs, finely sliced
2 granny smith apples, cut into matchsticks
1 carrot, grated
In another bowl, put:
1/2 cup mayonnaise
1/2 cup sour cream
a shake of garlic powder
a shake of celery seed
2 Tbsp rice vinegar (or white vinegar)
the juice of 1 lemon (or 2 Tbsp lemon juice)
and 1 Tbsp sugar
Mix all the dressing ingredients together and taste. It should be slightly sweet so if it's not, add a little more sugar to balance the acidity of the vinegar and lemon juice. Season with salt and pepper.
Pour the dressing on top of the slaw and mix together well. If you want to get fancy with it, garnish the top with some of the fennel frond. Keep in the fridge until ready to serve.
The perfect side dish for a summer bbq! Enjoy!