Creamy Broccoli Fennel Slaw
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Mayonnaise2 tbsps
Tarragon (chopped fresh)1 tbsp
Honey1 tbsp
Dijon Mustard1 tbsp
Apple Cider Vinegar1 pinch
Cayenne1 cup
Slivered Almonds2 cups
Broccoli (julienned stems)1 cup
Carrot (grated)Directions:
1
For the dressing: In a large bowl, combine the yogurt, mayonnaise, fennel fronds, tarragon, honey, mustard, vinegar and cayenne
2
Season with salt and pepper; mix well
3
Cover and refrigerate while you prepare the slaw
4
For the slaw: In a dry saute pan over medium-high heat, toast the almonds until golden brown and fragrant, about 5 minutes
5
Shake the pan to ensure even cooking
6
Set aside
7
In a large mixing bowl, combine the broccoli, the green and red cabbage, and the fennel, carrot and onion
8
Toss well to combine
9
Add the dressing and toss to coat the vegetables thoroughly
10
Cover and refrigerate for 25 to 30 minutes to allow the vegetables time to soften
11
Sprinkle with the toasted almonds just before serving