Fennel and Apple Cider Vinegar Slaw

This crisp, refreshing slaw is a perfect accompaniment to any summer meal. The fennel adds a subtle anise flavor, while the apple cider vinegar provides a bright acidity. The slaw is also incredibly easy to make, and can be made ahead of time.

This recipe was inspired by a trip to the farmers market, where I saw beautiful heads of fennel and fresh carrots. I wanted to create a slaw that would showcase the flavors of these vegetables, and that would also be light and refreshing. This slaw is the result, and it has quickly become a favorite of mine.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 head of fennel, thinly sliced
• 1/2 cup shredded red cabbage
• 1/4 cup thinly sliced carrots
• 1/4 cup chopped fresh parsley
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon salt

Instructions

1. In a large bowl, combine the fennel, red cabbage, carrots, and parsley.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, and salt.
3. Pour the dressing over the slaw and toss to coat.
4. Serve immediately or chill for later.

Why It Works

• The fennel and carrots provide a great crunch, while the apple cider vinegar adds a bright acidity.
• The honey adds a touch of sweetness to balance out the acidity of the vinegar.
• The slaw is easy to make, and can be made ahead of time.