Fennel-Cabbage Slaw with Raisins and Apples
Created by Peter BerleyFresh Food Fast
Course: Salad
Season(s): Spring, Summer, Fall
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon fennel seeds, toasted
- 1 teaspoon ground Kosher salt
- 1 teaspoon freshly milled black pepper
- 3 tablespoons raisins
- 1 large bulb fennel, trimmed and sliced paper thin, fronds chopped
- 1/2 small head green cabbage, thinly sliced (about 3 cups)
- 1 red apple, unpeeled, cored and cut into matchsticks
Instructions
In a salad bowl, whisk together the oil, lemon juice, and ground fennel seeds. Season with salt and pepper.
Add the fennel, cabbage, apple, and raisins and toss to combine. Refrigerate for 15 min. Season with additional salt and pepper and serve.How do you #eatdowntoearth?
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