I made this simple slaw to accompany a BBQ dinner of pork shoulder (cooked low and slow for twelve hours) baked beans and bacon cornbread. It was the perfect, palate-cleansing foil to the smoky meat and sweet beans.
The most difficult and potentially time-consuming part of making this salad is julienning the fennel and apple. I use a Japanese mandoline to speed things along, though you may have a food processor with a suitable blade to make things even easier. Make the dressing first, so you can get the apple coated quickly, preventing it from browning.
Time: 20 minutes
30ml apple cider vinegar
15ml agave syrup or liquid honey
10ml dijon mustard
1 clove garlic – very finely chopped or grated
3g kosher salt
2g caraway seeds
0.5g fresh-ground black pepper
80ml grapeseed or other neutral-flavoured oil
1 bulb fennel – julienne or cut into matchsticks
2 red apples – julienne or cut into matchsticks
In a small bowl, whisk together the vinegar, honey, mustard, garlic, salt, caraway seeds and pepper.
Whisk the mixture while slowly drizzling in the oil.
Toss the fennel and apples with the dressing.
Serve immediately or refrigerate for up to two hours.