I am craving cabbage again. One of the interesting things about writing this food blog is that I have a record of what I was cooking and eating a year ago and I was craving cabbage at this time last year also. Here is my theory… cabbage has a lot of vitamin C (I think) and this is the time of year that I begin visiting 500 school children a week for work. My cravings are helping me boost my immune system…or I just crave cabbage in the fall.
I made this salad up as a side dish for pork belly which I cooked for the first time last weekend. Over the week, the leftover slaw has been a terrific side for hamburgers, BLTs and corn pudding. My first version was shredded and my husband suggested that it would be tastier if it was chopped up fine, like a southern style slaw. Boy was he right! It’s so funny how texture can totally change the taste of something!
FENNEL, APPLE and RED CABBAGE SLAW
- 1/2 of a small head of Red Cabbage
- 1 bulb fennel (about the size of an orange
- 4 large apples (I like honeycrisp apples)
- 1 batch of home-made mayonnaise
- The juice of 1 lemon
- a tablespoon of Dijon mustard (if you are gluten free check the lable of your mustard to make sure that the brand you are using is okay for you)
- celery salt to taste (more than you think)
- cayenne pepper to taste (more than you think)
- freshly ground black pepper to taste