Yesterday we shared how to make cranberry chutney as our first Thanksgiving side dish. Today we go a little more traditional with this delicious, crunchy fennel slaw. It includes onion, celery, parsley and green apple, with the welcome (especially on Thanksgiving!) calorie-cutting twist of replacing mayonnaise with olive oil. The chef in this recipe does a very nice job showing how to chop the vegetables and the ways the flavors complement each other.
I recommend making this the night before the big meal so the dressing has time to absorb the flavors.
Tomorrow we’ll be posting a superb recipe for vinaigrette dressing that will work perfectly with this slaw and many, many other salads.
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