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Apple-Fennel Coleslaw

Serves 4 to 6

1/2 cup mayonnaise
4 tablespoons red wine vinegar
4 tablespoons honey
2 tablespoons apple cider
1 tablespoon horseradish
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and pepper to taste
1 small cabbage, cored and finely sliced or shredded
1 small bulb fennel, trimmed, finely sliced or shredded
1 large Granny Smith Apple, peeled, cored, diced

Mix together the mayonnaise, red wine vinegar, honey, apple cider, horseradish, and Dijon. Slowly whisk in the oil to form an emulsion. Season to taste with salt and pepper. In a large bowl, toss together the cabbage and fennel. Add the apple and toss. Add the dressing and mix thoroughly. Cover and refrigerate for at least an hour before serving, to allow flavors to blend.

Source: Coastal Cooking with John Shields (Broadway, 2004)

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