This tender, crisp, mayonnaise-free slaw goes great with seafood and pork and leftovers make a great base for a lunchtime salad.
This slaw with its crisp, crunchy texture, sweet fennel, peppery radish and tangy dressing seems to be the perfect side for your next juicy pork tenderloin. At least, that’s what’s on this family’s dinner menu tonight.
There’s none of that cloying, gumminess you can get from its mayonnaise-based cousins. Can you tell I’m not a mayo fan? The only way I can even stand traditional cole slaw is as part of a sandwich. I guess because there are plenty of other textures to balance it out and bread to absorb some of that mayo.
But on its own? Gag city.
This fennel and celery slaw, however, is clean and bright. Nothing but raw, fresh vegetables from your local farmer’s market, a little apple cider vinegar, whole grain mustard and a touch of honey.
This is a great opportunity to showcase your slicing skills, too. The thinner you cut these veggies up the better. And getting the fennel, celery and radishes to roughly the same thickness will put your slaw experience over the top.
I also love that this recipe calls for using the celery leaves and fennel fronds. I’m always on the lookout for recipes that help me use the whole vegetable to ease my guilt over food waste.
This fennel and celery slaw keeps well in the fridge, so its got serious leftovers potential. And customizations, too. As we move further into Fall I may be seen adding apple matchsticks and some crushed walnuts. Or pumpkin seeds. So many possibilities.
Fennel and Celery Slaw
* 1 large fennel bulbs, very thinly sliced * 4 celery stalks, very thinly sliced * 5 large radishes, cut into matchsticks 2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp whole grain mustard
* 2 tsp honey
* 1 tsp chopped celery leaves
* 1 tsp chopped fennel fronds
* 1 shallot, finely chopped
Salt and pepper, to taste
* Ingredients available seasonally at your neighborhood Greenmarket!
Combine fennel bulb, celery, and radishes in a large bowl. Combine all other ingredients in a small bowl and whisk until well combined. Mix dressing into vegetables and let stand 10 minutes. Season to taste with salt and pepper and serve immediately.
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Here are the nearest Greenmarkets:
Fort Greene Park on Saturdays
Grand Army Plaza on Saturdays
Bartell Pritchard Square on Wednesdays
PS 154 on Sundays
Parkside on Sundays
Cortelyou Road between Argyle & Rugby on Sundays – open year round.
Borough Park on Thursdays – 14th Avenue between 49th and 50th St.
Sunset Park on Sundays – 4th Ave btwn 59th & 60th St, Brooklyn. Open Saturdays, July 9 – November 19
Bensonhurst on Sundays – 18th Ave between 81st and 82nd St