A wine pairing dinner at a local restaurant, that my husband and I try to attend every month, featured an outstanding coleslaw, paired with a pork slider and a full-flavored glass of wine. At a casual dinner we hosted with friends, my husband wanted to try and recreate some of the deliciousness – a few adjustments to an existing recipe, and we were close.
APPLE FENNEL AND CELERY SLAW
Combine 1 tablespoon of olive oil, 1 tablespoon cider vinegar, 1 teaspoon honey, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk (I doubled this).
Add 1 to 1 1/2 cups packaged coleslaw mix, 1 1/2 cups julienne-cut green apple, 1 1/2 cups thinly sliced fennel bulb, 1 cup thinly sliced celery and 1 cup thinly sliced radishes. Toss to coat.
Recipe adapted from Cooking Light, August 2014