This is for my Italian readers who may unfamiliar with the concept of slaw: allow me to introduce you to a new friend. The classic american “coleslaw” is a salad of shredded cabbage and carrots dressed with a tangy mayonnaise sauce and usually accompanies fried chicken and other traditional american dishes. While the standard version is great, I especially enjoy variations on the classic. A quick online search will produce thousands of enticing “slaws” that share few, if any, ingredients with the original. The important thing with slaws is to use vegetables that contain an appropriate crunch, and shred them into submission.
This version is light, crisp and fresh; pairing the spice of cabbage with the flavor of fennel and the tart sweetness of green apples. I dressed the salad with a light vinaigrette and sprinkled a few pistachios on top for good measure, but they are optional. This salad makes a great side dish for fish and chicken, and is the perfect accompaniment for pulled pork (recipe coming soon).
- 1/2 head of red cabbage, shredded
- 1/2 head of green cabbage, shredded
- 1 fennel bulb, sliced into thin strips
- 1 green apple, grated or julienned
- 1/4 c chopped pistachios
- 1/4 c olive oil
- 2 Tbsp white wine vinegar, or more to taste
- 2 Tbsp lemon juice, more more to taste
- salt and pepper to taste
Combine the cabbages, fennel and grated apple in a large bowl. Whisk together the olive oil, vinegar and lemon juice, then dress the salad with the vinaigrette. Salt and pepper to taste and serve.