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.
|1||cup sliced almonds|
|1||head green cabbage (1½ pounds), quartered, cored, and very thinly sliced|
|1||bulb fresh fennel, trimmed, quartered, and very thinly sliced|
|6||radishes, thinly sliced|
|4||scallions, thinly sliced|
|¼||cup coarsely chopped
|¼||cup apple cider vinegar|
|Salt and pepper, to taste|
|⅓||cup olive oil|
|1||teaspoon 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.
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.