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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. |
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| GROUP A | |||
| 1/2 head | Green cabbage - outer leaves removed, sliced or shredded finely | ||
| 1/2 bulb | Fennel or anise - cleaned, sliced or shredded finely | ||
| 1/4 cup | Spanish or sweet onion - diced | ||
| 1 whole | Granny Smith apple - unpeeled, sliced in small thin pieces | ||
| GROUP B | |||
| 3/4 cups | Mayonnaise | ||
| 1/4 cup | Sour cream | ||
| 1/4 cup | Raspberry Wine Vinegar | ||
| 2 Tbsp | Brown sugar | ||
| To taste | Salt - preferably fleur de sel | ||
| To taste | Pepper - freshly ground | ||
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| 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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