Jicama, Fennel, Green Apple and
Red Cabbage Slaw
I love a side dish that is quick to make, a little step outside the norm, and is delicious. The only ingredients in this slaw that are really autumn fruits are the Granny Smith apples, which you can easily get all year round, but I think this side has an Autumn feel.
The uniformity of the matchstick julienne fruits and veggies add to the appeal of the slaw. I like to prep this side in advance but put it together before I am serving it. If you toss it too far in advance then the red cabbage will bleed all over the other ingredient, which tastes fine but it looks prettier if freshly tossed.
This slaw has a good combination of flavors, sweet from the dressing and the pomegranate seeds, sour from the Granny Smith apples, a bite from the fennel, and crunch from the Jicama and cabbage.
Try it, I think you'll like it!
Ingredients:
3 cups red cabbage cut in shreds
1 medium fennel bulb tops and bottom cut off and cut in strips
1 cup Jicama peeled and cut into matchsticks about 1/8" in diameter
1 cup granny smith apples peeled and cut into matchstick pieces about 1/8' in diameter
1/3 cup pomegranate seed
lemon bath - 1/2 lemon juiced into 4 cups of water
Dressing:
3/4 cup mayonaise
1/4 cup apple cider vinegar
2 tablespoons honey
1 teaspoon ground celery seed
salt and pepper
Peel and cut Granny Smith apple into 1/8" matchstick pieces.
Jicama peeled and cut into 1/8" matchstick pieces.
Place cut Jicama and apples in the lemon bath to lessen browning. Drain well and blot off extra liquid, when you are ready to build the slaw. Granny smith apples tend to brown less than other varieties which helps too.
Cut tops and bottom off fennel bulb.
Cut the fennel bulb in half top to bottom. Slice each half in 1/8 in strips top to bottom, and separate the layers.
Cut cabbage in long shreds about 1/8" to 1/4" thick removing core and thick ribs.
In a separate bowl large enough to mix all ingredients, whisk together the dressing.
Put all the ingredients in the bowl with the dressing and toss gently.
Sprinkle pomegranate seeds on top and you are ready to serve.