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The Boston Globe

Food & dining

Seasonal Recipe

Recipe for cabbage-fennel slaw with honey and sesame-seed dressing

Karoline Boehm Goodnick FOR tHE bOSTON gLOBE

Serves 6

Slaws typically have plenty of crunch, this one even more with radishes and fennel added to the usual cabbage-carrot mix, and sesame seeds in a honey-apple cider dressing (rather than a mayo-based mixture). Serve with broiled or roast fish.

1cup sliced almonds
1head green cabbage (1½ pounds), quartered, cored, and very thinly sliced
1bulb fresh fennel, trimmed, quartered, and very thinly sliced
3carrots, grated
6radishes, thinly sliced
4scallions, thinly sliced
¼cup coarsely chopped
parsley
¼cup apple cider vinegar
Salt and pepper, to taste
1tablespoon honey
cup olive oil
1teaspoon sesame seeds

1. In a skillet over medium heat, toast the almonds for 6 to 8 minutes, stirring often, or until they are golden brown; cool.

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2. In salad bowl, combine the cabbage, fennel, carrots, radishes, scallions, parsley, and ½ cup of the almonds.

3. In another bowl, whisk the vinegar, salt, pepper, and honey. Gradually whisk in the olive oil. Pour the dressing over the cabbage mixture, toss well, and taste for seasoning. Add more salt, pepper, or vinegar, if you like. Garnish with the remaining ½ cup
almonds and sesame seeds.
Allison Boomer

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