This Particular slaw is a far cry from my Go-To slaw, which i am sure will be coming to you shortly. I needed something a little different to properly compliment a sweet and spicy pulled pork sandwich. So the tartness of the apples and delightful licorice-y spice of the fennel seemed like the way to go.
I piled a whopping spoonful of this stuff directly on top of my pulled pork, inside the sandwich, and it was REAL good, but as a side dish i think it would fly just fine.
Shopping list:
1/2 a head of green cabbage (the packaged stuff works great too, save yourself hassle)
1 Fennel Bulb
1 large Granny Smith Apple
1 large Pink Lady or Braeburn Apple
4 green onions
1 7oz container of 2% Greek Yogurt
1/3-1/2 C Apple cider vinegar (start with a third of a cup and then taste it and add more if needed)
1/4 C granulated sugar
2 large pinches of kosher salt, more to taste
a few grinds of fresh black pepper
Into a large bowl add the cabbage, and chopped green onions. Julienne the apples, peel and all, and very thinly slice up just the bulb of the fennel.
Now, at this stage, if you give the raw cabbage a little sprinkle of olive oil (just a tablespoon or so) the whole thing will be much easier to mix. the cabbage tends to be very *squeaky* and stubborn, and because we are using yogurt instead of mayonnaise, there is really nothin slick in there to coax it along.
Add all your dressing ingredients over the top of the slaw and give it a good toss.
And, that's it! Keep it cold, and ENJOY!
