Castellon's Kitchen: Apple, Fennel, and Onion Slaw

I've been blog cooking Thanksgiving dishes all week and I must say...I'm stuffed! I've gained 5 pounds this week alone and it's not even Thanksgiving yet. I've had to make most of my the recipes twice to tweak it here or there until the flavors are just right. So the day I started this salad was a welcome reprieve from the "Chilaquiles Corn Bread Stuffing, Creamed Corn Casserole, Pumpkin Challah bread, Corn and Squash Casserole, and Pumpkin Pasta Manicotti Eating Extravaganza" of this last week. It's simple, light and loaded with deliciousness. This recipe is so good, I surprised myself. 😋 Besides it's awesome flavor, it's a make-ahead salad so it's super easy and convenient to make and bring to Thanksgiving potlucks or family get-together any time of year.
Shred up some crunchy green cabbage, slice up some paper-thin red onions, shave up a bulb of fennel, cut up some super sweet crisp apples like Honey Crisp, Pink Lady, or Rockit™ apples toss with a sweet Maple Dijon Vinaigrette and refrigerate overnight! Let the flavors mingle and get to know each other and come morning, you have the perfect blend of fresh and bright, crunchy and sweet Apple, Fennel and Onion Slaw! Happy Thanksgiving!

Apple, Fennel, and Onion Slaw

Serves 10-12

1 head of cabbage, finely shredded
1 small bulb fennel, cored and thinly shaved
1/4 red onion, thinly shaved
3-4 sweet crisp apples, cut into matchsticks (I used Rockit™ Apples)
juice of 1 lemon
1/2 cup sliced almonds

Maple Dijon Dressing
1 small shallots, finely minced
3 T Dijon mustard
1/4 cup maple syrup
1/4 cup apple cider vinegar
1/3 cup canola oil
1/2 t. salt
1/4 t. pepper

Prepare dressing first. Combine all ingredients, adding the oil slowly while whisking to emulsify the vinaigrette and set aside.
Next, prepare the vegetables and apples. Finely shred cabbage, rinse and spin dry and place in a large bowl.Thinly slice about 1/4 cup of red onions and add to cabbage.

Cut apples into matchsticks and place in another bowl and squeeze with lemon to prevent browning, let apples sit in lemon juice while preparing the fennel.

Cut fennel in half and remove the core and then finely shave thin slices of fennel placing the shaved fennel in a small bowl with about 2 T of dressing. Stir to coat fennel with dressing to prevent browning, then add it to the bowl with cabbage and onions.

Now add the apples and almonds to the bowl. Add about half the Maple Dijon dressing using tongs to turn and coat the vegetables. Add salt and pepper to taste, cover and refrigerate a few hours or overnight. Reserve the remaining dressing. The next day, remove slaw from the fridge. Note that the cabbage has softened a bit and some of that water has now collected at the bottom of your bowl. Carefully drain some of that liquid that collected overnight and then toss with more of the reserved dressing and enjoy! Top with more almonds if desired.