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    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
    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.

    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