This version of coleslaw (from the Dutch word "koolsla" meaning cabbage salad) by Kelli Petri uses cider vinegar, fennel, apples and cabbage for an unconventional twist. It has a perfect New England flavor combination and can be used as a fall replacement for your normal coleslaw.
1 small head green cabbage, halved, cored, and very thinly sliced (8 cups)
2 fennel bulbs, trimmed, halved, cored, and very thinly sliced (2 cups)
1 Granny Smith apple (peeled and sliced into sticks)
2 shallots, peeled and chopped (1/2 cup)
1 tablespoon fennel seeds
4 tablespoons extra-virgin olive oil
1/4 cup plus 1 tablespoon cider vinegar
Freshly ground pepper 2 1/2 teaspoons coarse salt
1. Slice and prepare cabbage and fennel.
2. Peel and slice apples into sticks, about the same size as the cabbage and fennel pieces.
3. Mix cabbage, apple and fennel together in bowl.
4. Add shallots and mix.
5. Mix olive oil, vinegar, fennel seeds, salt and pepper in a separate bowl and then add to bowl. Mix well.
(Recipe courtesy of Chef Kelli Petri, Kelli Petri Catering, 2009.
Owner & Executive Chef of Kelli Petri Catering Graduate of Cambridge Culinary Academy. Offers cooking classes, Culinary Adventures Summer Camps and “Relish,” a healthy home meal service. Provides catering for private and corporate functions.
