This is a great little sturdy slaw that works great as a topping for pork burgers or sausages, or as a crunchy side for any other late-summer dinner.
Red Cabbage and Fennel Slaw
1/4 Granny Smith apple
1/4 bulb fennel
1/4 head red cabbage
2 Tbsp. beet horseradish
2 Tbsp. grapeseed oil
1 tsp. spicy mustard
1 Tbsp. apple cider vinegar
Salt & pepper to taste
Shred the cabbage, julienne the apple and slice the fennel into wafer thin arcs, depositing into a large bowl as you go. In a small bowl, whisk the oil, mustard, vinegar and horseradish into a dressing. Pour over the salad & toss. Salt & pepper to taste.
Serves 2 for dinner as a side, 4 or more as a protein topper.
Gastography 