Ingredients

  • 3/4 pound brussel sprouts, roots trimmed, shredded
  • 1 granny smith apple, (skin on) seeded and cored, shredded
  • 1 carrot, peeled and shredded
  • 1/2 fennel bulb, cored and shredded
  • squeeze of lemon juice
  • 1 teaspoon fennel seed
  • 4 teaspoons sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons mayonnaise
  • 1/4 cup sliced almonds

Method

  • Preheat oven to 350. Lay almonds in a single layer on a sheet pan. Bake for 6-8 minutes until lightly toasted. Set aside.
  • There's a lot of shredding in this slaw -- for the ultimate ease - use the shredder attachment on your food processor. Otherwise, a box grater or mandoline work well.
  • Combine the shredded brussel sprouts, apple, carrot and fennel in a large bowl. Add a the lemon juice and toss to combine.
  • In a small skillet, toast the fennel seeds until warm, fragrant, and beginning to pop. Remove from heat and use a mortar and pestle, spice grinder or a heavy rolling pin to crush the seeds.
  • Add the mayonnaise mixture to the slaw and toss thoroughly to combine.
  • Just before serving, sprinkle with the almonds -- if you add them too early, they'll get soft.