Fennel is my favorite secret salad ingredient – it takes the place of onion or celery and delivers a hint of sharp licorice flavor that jazzes up even the most traditional recipe. I love coleslaw in any form, but coleslaw made with fennel and apples is even better! You may want to use a darker grade of syrup than Golden, but don’t over do it; the very subtle flavor of maple here keeps all the other flavors in balance.
PREP TIME: 35 MINUTES
CHILL TIME: 30 MINUTES
TOTAL TIME: 65 MINUTES
SERVES: 4 TO 6 PEOPLE
1/ 2 head Napa cabbage
Kosher salt, to taste
1 fennel bulb
2 Golden Delicious apples sliced
½ teaspoon fennel seed
¾ cup (180 milliliters) mayonnaise
¼ cup (60 milliliters) stone-ground mustard
3 tablespoons Crown Maple® Golden Color Delicate Taste organic maple syrup,
plus more to taste
Shred the cabbage in a food processor with the grater attachment or with a very sharp knife. Transfer to a large bowl and lightly season with salt; set aside for 30 minutes, then squeeze the excess liquid out of the cabbage to get it as dry as possible. (You will have about 2 cups/200 grams cabbage.)
Cut the stems and fronds from the fennel. Discard the stems and set aside the fronds; cut the remaining bulb into thick slices. Shred the fennel slices in the food processor through the grater attachment (or with a very sharp knife), then add it to the bowl with the cabbage.
Shred the apples slices, then transfer to the bowl with the fennel and cabbage. Set aside.
Grind the fennel seed to a fine powder with a mortar and pestle, then put into a small bowl. Add the mayonnaise, mustard and Crown Maple® organic maple syrup and whisk together until smooth. Pour the dressing over the cabbage mixture and toss to coat.
Chop about 2 tablespoons of the reserved fennel fronds, then scatter them over the top of the slaw. Refrigerate for about 30 minutes to let the flavors mingle, then season with salt and Crown Maple® organic maple syrup to taste.