It’s chilly out…and the days of lush, seasonal salads are behind us but I don’t want to let them go.
So, I designed a salad that will help me cope.
Slaw doesn’t get enough respect. When you get it just right, it is insanely flavourful with a satisfying crunch that will help you work out any ‘winter is coming’ angst without resorting to potato chips.
The key is getting the shred right. If your cabbage is too thick, your jaws will get sore as you work through mounds of flavourless roughage. It should be just a couple of millimetres thick so the dressing can really work its magic. If your knife skills can’t hack it, buy some pre shredded mix. As for the fennel, slice it paper thin – a mandolin is best – so it loses most of its crunch and gently scents the slaw. This is a slaw for Dijon lovers…I am obsessed.
Apple Hazelnut Slaw
- 4 cups finely shredded red cabbage (about 1/4 large cabbage)
- 1 crisp apple, diced
- 1 cup thinly sliced fennel bulb
- 1/2 cup hazelnuts, chopped
- 3 tablespoons apple cider vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced shallot
- 1 tablespoon runny honey
- 1/8 teaspoon salt
- Add all dressing ingredients to a jam jar, tighten lid and shake
vigorously. Taste and adjust season if necessary.
- Place all salad ingredients in bowl, pour over dressing and toss to coat. This salad can...and should be made ahead for best flavour. Will keep well in the fridge.