Description
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.
Makes 2 1/2 cups coleslaw.
Printable Recipe
Ingredients
| 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 Cup | 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 |
Instructions
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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