Apple & Fennel Slaw
Developed in partnership with Chef Jill
serves 4
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
Ingredients
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 | |
Dressing | ||
⅓ cup | mayo | |
1 tbsp | apple cider vinegar | |
½ | lemon | |
1 tsp | honey | |
½ tsp | Dijon mustard | |
salt & pepper to taste |
Directions
- 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.