We’re at T-minus three days until Thanksgiving. Is your menu all set? Might you have room for one more cold, fresh salad that can and should be made ahead?
If so, I think you’ll be interested in this apple and fennel slaw. It brings crunch, tang, and the perfect balance of herbs and sweetness to a meal that can otherwise get fairly heavy. As an added bonus, it’ll be great as part of a leftovers sandwich. Think slaw on a pulled pork sandwich, Thanksgivingfied.
If you don’t have a place for this on your Thanksgiving table, it would also make a great side for a simple pork loin or balsamic barbecued chicken. Honestly, I ate it as a salad for lunch one day all on its own. It’s that tasty.
Apple and Fennel Slaw
scaled down and adapted from Williams-Sonoma
1/2 head medium green cabbage, very thinly sliced
1/2 fennel bulb, thinly slice
1/2 Granny Smith apple, julienne
1/4 c. light mayonnaise
1/4 plain Greek yogurt
juice of 1/2 lemon
2 TBSP red wine vinegar
1/2 tsp. sugar
1/2 tsp. salt, plus more to taste
1/4 tsp. freshly ground black pepper, plus more to taste
2 green onions, white and green parts thinly sliced
1/4 c. plus 2 TBSP minced Italian (flat leaf) parsley
1/2 c. plus 2 TBSP golden raisins
1. In a large mixing bowl, combine cabbage, fennel, and apple.
2. In a small bowl, whisk together mayonnaise, yogurt, lemon juice, vinegar, sugar, salt, and pepper to make the dressing. Taste and adjust any of the ingredients to taste, keeping in mind the raisins will add sweetness.
3. Add onions, 1/4 c. parsley, and 1/2 c. raisins to the cabbage mixture. Pour dressing into the cabbage mixture and toss to coat.
4. Just before serving, sprinkle remaining parsley and raisins on the slaw.
Yield: 6 servings