Introduction
Coleslaw is a refreshing dish that combines crunchy vegetables with a zesty dressing, making it a perfect side for picnics, barbecues, or just a light meal. This particular recipe includes a unique twist with the addition of fennel and apple, which complement the cabbage beautifully. Packed with flavor and texture, this coleslaw is both nutritious and delicious.
Detailed Ingredients with measures
Cabbage
1/4 large head green cabbage (or 1/2 small head), shredded (~12 cups)
Fennel
1 medium fennel bulb, trimmed, halved, and shaved at 1.5 mm on a mandolin
Apple
1 red apple, halved and thinly sliced (1.5 mm thick)
Dill
1 cup dill leaves, roughly chopped (about 1 whole bunch)
Caraway Seeds
2 tsp caraway seeds
Dressing
2 small cloves garlic, minced
3 tbsp apple cider vinegar, or less to taste
5 tbsp olive oil
2 tsp Dijon mustard
1 1/2 tsp caster sugar
1/2 tsp salt
1/8 tsp black pepper
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 1 hour (including resting time)
Yield: Serves approximately 6-8 people
Detailed Directions and Instructions
Dressing Preparation
In a clean jar, combine the minced garlic, apple cider vinegar, olive oil, Dijon mustard, caster sugar, salt, and black pepper. Secure the lid and shake vigorously until all ingredients are well mixed and the dressing is smooth. Taste the dressing and adjust the vinegar if needed, based on your preference.
Coleslaw Mixing
In a very large bowl, add the shredded green cabbage, shaved fennel, thinly sliced red apple, and roughly chopped dill leaves. Pour the prepared dressing over the mixture.
Tossing Ingredients
Using tongs or large forks, toss the cabbage, fennel, apple, and dill together thoroughly to ensure the dressing evenly coats all the ingredients.
Adding Caraway Seeds
Sprinkle the caraway seeds over the slaw mixture and toss again to incorporate them throughout the salad.
Resting Time
Set the coleslaw aside for at least 1 hour to allow the cabbage to wilt and the flavors to meld together.
Final Toss and Serving
Before serving, give the slaw a good toss once more. Transfer the coleslaw to a serving bowl and present it for enjoyment.
Storage
The coleslaw can be stored in the refrigerator for 3 to 4 days, with the dressing preventing the apple from browning. It is best to bring the coleslaw to room temperature before serving for optimal flavor.
Notes
Cabbage
For the coleslaw, use about 12 cups packed of shredded cabbage, which is approximately 600g or 1.2lb after removing the tough core.
Fennel Size
A medium fennel bulb is about the size of a baseball, while a small one is approximately the size of a tennis ball.
Shaving Thickness
The fennel should be shaved to a thickness of 1.5 mm, which is roughly 0.06 inches.
Caraway Seeds
Caraway seeds provide a subtle aniseed flavor, complementing the fennel and dill. Use them sparingly for an added depth of flavor.
Salt & Sugar Balance
This dressing features less salt and more sugar than typical recipes. The aim is to achieve a slaw-like sweetness rather than a salty flavor.
Vinegar Variability
Vinegars can differ in acidity; therefore, taste as you add. Apple cider vinegar works well here due to its natural pairing with apple flavor and lower acidity. If substituting with other vinegars, begin with 1.5 tablespoons and adjust gradually to find the right balance.
Cook techniques
Shredding Cabbage
Shred the cabbage into fine strips using a sharp knife or a mandolin. Aim for approximately 1/4 to 1/2 inch pieces for a tender bite.
Shaving Fennel
Trim the fennel bulb, cut it in half, and use a mandolin to shave it to a thickness of 1.5 mm. This technique ensures even slices that add a delicate flavor to the slaw.
Slicing Apple
Halve the apple and slice it very thinly (about 1.5 mm thick) to maintain a crisp texture. This allows the apple to blend well with the other ingredients.
Chopping Dill
Roughly chop the dill leaves using a knife, ensuring they are not too finely chopped to maintain their flavor and texture.
Mixing Dressing
Combine all dressing ingredients in a jar and shake vigorously until well mixed. This method incorporates air and emulsifies the oil and vinegar for a balanced dressing.
Tossing Ingredients
In a large bowl, combine the shredded cabbage, shaved fennel, sliced apple, and chopped dill. Pour the dressing over the mixture and toss thoroughly to ensure even coating.
Sprinkling Caraway Seeds
Add caraway seeds after mixing the salad. This technique adds a distinctive flavor without overwhelming the dish.
Setting Aside
Allow the coleslaw to sit for at least one hour before serving. This resting time helps the cabbage wilt slightly, enhancing the flavors.
FAQ
Can I use a different type of vinegar?
Yes, other white vinegars can be used, but adjust the amount to taste as the acidity levels can vary.
How long does coleslaw last in the fridge?
The coleslaw can be stored in the refrigerator for 3 to 4 days, thanks to the dressing that prevents the apple from browning.
Can I add other vegetables to the coleslaw?
Absolutely! Feel free to incorporate other vegetables like carrots or bell peppers for added texture and flavor.
Is it possible to make coleslaw in advance?
Yes, it’s often recommended to prepare coleslaw in advance to allow the flavors to meld together. Just make sure to store it properly in the fridge.
Can I omit the sugar in the dressing?
You can omit the sugar, but it may alter the balance of flavors slightly, making it less sweet and more savory. Adjust according to your taste preference.
Conclusion
This coleslaw offers a refreshing twist with the addition of fennel, apple, and dill, creating a vibrant and flavorful side dish. The combination of sweetness from the apple and sugar, balanced with the tang of apple cider vinegar, makes it a wonderful accompaniment to various meals. Allowing the cabbage to wilt enhances the overall flavor, resulting in a crunchy yet tender texture that delights the palate.
More recipes suggestions and combination
Carrot and Raisin Slaw
Combine shredded carrots with raisins, a splash of lemon juice, and a hint of honey for a sweet and tangy salad.
Shredded Brussels Sprouts Salad
Toss thinly sliced Brussels sprouts with cranberries, walnuts, and a citrus vinaigrette for a nutritious and crunchy dish.
Asian-Inspired Slaw
Mix shredded cabbage, carrots, and bell peppers with sesame oil, soy sauce, and a sprinkle of sesame seeds for an Asian twist.
Beet and Cabbage Slaw
Combine shredded beets and cabbage with a lemon vinaigrette and chopped walnuts for a colorful and healthy side.
Fruit and Nut Salad
Mix greens with sliced apples, figs, and toasted almonds, drizzled with balsamic vinaigrette for a fresh and flavorful salad.
Crunchy Taco Slaw
Add crushed tortilla chips and a ranch dressing to a cabbage and radish mix for a fun twist on a traditional coleslaw.
