Thursday, May 12, 2005

Apple-fennel slaw

Apple-fennel slaw (Adapted from Mayo Clinic)

1 medium fennel bulb, thinly sliced
1 large Granny Smith apple, cored and thinly sliced
2 carrots, grated
2 tablespoons currants
1 tablespoon olive oil
1/2 cup apple juice
1 teaspoon granulated sugar
2 tablespoons apple cider vinegar

In a large bowl, combine the fennel, apple, carrots and raisins. Drizzle with olive oil, cover and refrigerate for 30 minutes.

In a small saucepan, add apple juice and sugar. Heat over medium and cook until the mixture has reduced to about 1/4 cup, about 10 minutes. Remove from the heat and let cool - stir in the cider vinegar. Pour the apple juice mixture over the slaw and stir to combine well. Place in the refrigerator until well chilled.

Makes about 4 servings.

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