ZESTY CABBAGE AND FENNEL SLAW
½ large green cabbage, finely shredded
½ purple cabbage, finely shredded
1 medium fennel bulb, end cut off, and finely julienned,( reserve feathery leaves for dressing)
1 medium sweet onion, finely diced
1 red or yellow pepper, julienned ( both if you like)
1 tbsp celery seeds.
1 tbsp mustard seed
1 clove garlic, finely minced
1 tbsp Dijon mustard
1 tsp finely grated orange zest
2-3 tbsp orange juice
2 tbsp cider vinegar
½ tsp `sugar
1 tbsp finely minced fennel leaves
1/3 cup extra virgin olive oil
Combine all dressing ingredients and chill until needed.
Combine all salad ingredients together in a large bowl. Add dressing, mixing gently until combined and chill several hours or overnight so that the flavours have a chance to mellow and meld together.
Fennel is a hardy perennial which has been used as a herb and spice as well as a vegetable for thousands of years. Both the bulb, stems and leaves of fennel have a sweet, anise/liquorice flavour which is stronger when raw and much milder when cooked. The bulb of fennel can be eaten raw in salads or vegetable platters or as a great addition to soups, sauces stews and vegetable dishes. The leaves can be used as a garnish or as a seasoning for seafood, sauces, dressings and stuffing etc. . To prepare trim off the thin stalks and green leaves, saving these for garnish and or seasonings. Cut a slice off the end of the root and remove the bulb’s outer layer if tough or discoloured. Julienne or slice into rings. Besides its’ great taste fennel contains vitamin A, calcium, and potassium.
Often confused with Anise, Fennel is actually a botanical relative of anise, a spice that is popular for flavouring many alcoholic drinks such as ouzo or Sambuco.