Natural raspberry juice has been added to this fine white wine vinegar to create a distinctive flavour. Try it in salad dressings and vinaigrettes, our new Raspberry Chicken recipe, or drizzled over fresh cut fruit.
This event style recipe is a serving adaptation of an all time favourite - Cedar-Planked Maple Salmon! In this photo the salmon is prepared ahead, and served cold over this flavourful fennel coleslaw. The coleslaw also makes a nice side with ribs or pulled pork.
Makes 2 1/2 cups coleslaw.
Green cabbage - outer leaves removed, sliced or shredded finely
Fennel or anise - cleaned, sliced or shredded finely
Spanish or sweet onion - diced
Granny Smith apple - unpeeled, sliced in small thin pieces
1. In a large mixing bowl, toss the ingredients in Group A together.
2. In a separate bowl combine all the dressing ingredients together and stir with a spoon to mix thoroughly.
3. Pour the dressing over the vegetables. Using a spoon gently fold the dressing into the vegetables. Cover and let rest in the refrigerator for a least an hour before serving.
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