Friday, May 20, 2005

apple-fennel slaw

2 medium apples
1 medium bulb fresh fennel
¼ medium onion
½ cup white vinegar
¼ cup olive oil
¼ cup canola oil
¼ cup apple juice
2 tbs liquid honey
1 tbs apple cider vinegar
2 dashes Louisiana hot sauce
¼ tsp seasoning salt
salt to taste

Quarter and core fennel bulb, also removing stem end and stalks. Slice very finely into long shreds (like in coleslaw). Finely slice onion. Core apple and slice into very thin wedges. Toss together.

Whisk together remaining ingredients and toss into salad. Refrigerate for at least a few hours to let flavours develop and to let the salad absorb the dressing.

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