Weekend Recipe - Fennel and Apple Slaw

This weekend's recipe can be used as part of adult fare for a Halloween get together.  The seasonal vegetables and herbs as well as the colors will lend itself to a Halloween themed party.

We are sharing other Halloween themed recipes all during the month, check out these posts we have already completed:

The licorice flavor of Fennel  adds a great tang to the seasonal apples.  You can make this one ahead so you are not crafting it at the last minute and it is easily doubled for a larger group.

Fennel, Apple and Celery Slaw

1 Tbls. cider vinegar
1 Tbls molasses
1 tsp. Dijon Mustard
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery seed
1/4 cup olive oil
1 fennel bulb, trimmed cored and cut into very thin strips (I use a mandolin)
2 Granny Smith apples, cored and cut into strips
2 Gala Apples, cored and cut into strips
2 ribs of celery, thinly sliced

Whisk together the vinegar, molasses, mustard, salt pepper and celery seed in  a large bowl; slowly pour in oil, whisking constantly.  Add the cut up fennel, apples and celery to the dressing and toss to coat.  Cover and chill for up to 4 hours before serving.  Toss well be fore putting on the table.  Serves 8.

For those who prefer a more traditional slaw, this recipe with caraway has been very popular in my household!

Cool Caraway Coleslaw

2 cups green cabbage - shredded
1 cup red cabbage - shredded
1 cup carrots - peeled and shredded
1/2 cup mayonnaise
1 tablespoon rice vinegar
2 tablespoons granulated sugar
2 teaspoons caraway seeds
Use a food processor to shred the cabbage and carrots then add them to a large mixing bowl. In a small bowl mix together the remaining ingredients until all the sugar is dissolved to make the dressing. Pour the dressing over the shredded vegetables and mix together. Store the coleslaw in the refrigerator until ready to serve. Makes 4 cups of coleslaw.

Rosh Hashanah Slaw with Pomegranate Seeds

One of my co-workers, the one who arrives at the office most days before me, so we are the only two early birds in the office most days, is out several days this week in celebration of Rosh Hashanah, the Jewish New Year.  I am not Jewish, but I am fascinated by world religions and he shares little bits of things with me to increase my understanding which I appreciate. 

In my internet wanderings I discovered that Pomegranates are often a feature of this celebration because the pomegranate is said to contain 613 seeds, one for each of the 613 mitzvot (God's commandments). Eating pomegranates during Rosh Hashanah also symbolizes the hope that observances of the commandments and good deeds in the coming year may be as many as the seeds of the fruit.

So Steve, in honor of good wishes for the New Year.  Here is a recipe I found to enjoy Pomegranate seeds!

Lime Mint Slaw

2 cloves garlic, minced

Salt and pepper to taste

½ tsp. sugar

1/3 cup fresh lime juice

1/3 cup olive oil

1 pound package of shredded cabbage and carrot slaw (or grate your own if you have time and materials it is about 4 to 5 cups)

1 Tbls. fresh dill, chopped

2 Tbls. fresh mint, chopped

2 Tbls. cilantro, chopped

2 Tbls. pomegranate seeds

2 Tbls. currents or cranberries

Make the dressing with cloves, salt, pepper, sugar, lime juice.  Combine all ingredients in a small bowl and slowly whisk in the olive oil until blended.  Taste and adjust to your liking.  Place the coleslaw in a large serving bowl and sprinkle with herbs.  Pour dressing over salad and toss to coat.  Garnish with the pomegranate and currents for seasonal color and serve immediately.  You can make the dressing ahead and chill, then toss together the slaw just before you sit down to eat.