Apple & Fennel Slaw
Developed in partnership with Chef Jill
Chef Tip: Salad dressing can be made a day ahead of time and stored in an airtight container in the fridge.
Variety Tip: Use your favourite Ontario apple variety if Cortland is unavailable
|1||small fennel bulb, core removed & discarded, thinly sliced & fronds reserved|
|1||Ontario Cortland apple, thinly sliced|
|1/2||small red onion, thinly sliced|
|1/4 cup||fresh mint leaves, torn into small pieces|
|1 tbsp||apple cider vinegar|
|½ tsp||Dijon mustard|
|salt & pepper to taste|
- In the bottom of a large bowl whisk together the dressing ingredients.
- Add remaining salad ingredients to the dressing including the fennel fronds and mint leaves.
- Toss to combine and serve immediately.