Apple and Fennel Slaw with Candied Pecans
★★☆☆☆
Ingredients
- FOR THE PECANS:
- 150g pecans, roughly chopped
- 60ml runny honey
- 1½ tsp fennel seeds
- FOR THE DRESSING:
- 45ml apple cider vinegar
- 1 tsp fennel seeds, toasted and lightly ground
- 45ml runny honey
- 20g dijon mustard
- 1 lemon, zested and juiced (1 tbsp juice)
- 100ml sunflower oil
- FOR THE SLAW:
- 1 small hispi cabbage (350g), sliced into ½cm thick slices
- 1 large fennel bulb (about 250g), trimmed, halved, and very thinly sliced
- 1-2 Pink Lady apples (200g), cut in half and thinly sliced
- 15g picked mint, roughly chopped
- Fine sea salt
Instructions
- 1. Preheat the oven to 150°C.
- 2. Start with the pecans. Line a large oven tray with baking paper. Mix the pecans, honey, fennel seeds and ¼ teaspoon of salt on the tray and roast, mixing halfway through, for about 20 minutes, until deeply golden. Set aside to cool completely.
- 3. Meanwhile, make the dressing. Place the vinegar, toasted fennel seeds, honey, mustard, lemon zest and juice and sunflower oil with ¾ teaspoon of salt in a large bowl. Whisk until completely smooth.
- 4. To assemble, add the cabbage, fennel, apples and mint to the dressing bowl, mix well and layer on a serving platter with clusters of the pecans.
Perfect for Rosh Hashanah with its apples and honey symbolizing sweetness for the year ahead. Works beautifully with roast chicken. The slaw stays crisp and bright even when dressed ahead. Make extra candied pecans - they keep in an airtight container for up to 2 weeks and make a great snack. According to reviewers, this salad actually improves after a day or two.
Wine Pairing: Aromatic White