When Hubby got his Big Green Egg, he bought the cookbook as well so he could study what could he cook with his new cooking apparatus. One thing that caught his attention was Fennel Slaw, to be served with Pulled Pork sandwiches. Usually, when we eat Smoked Pulled Pork sandwiches, we just served it with the plain Sandwich Slaw. So we decided to try it with the Fennel Slaw. The slaw was different, but surprisingly, worked well with the Smoked Pulled Pork.
I had to tell you it was my first time dealing with fennel. I have met with fennel seeds before, but not with fennel itself. You don’t have to do anything with seeds, but fennel? That takes some studying! I actually had to google on how to “shave fennel”.
First I lopped of the bottom, just like if you need to chop any veggies that has a hard core.
Then I cut the fronds part off, and cut the “bulb” into half vertically. Just like if you are halving an onion.
Then I quartered the half, and sliced off the inner-hard core.
Then, I sliced the “bulb” thinly, and apparently this is called shaving.
So after I figured out how to shave fennel, I went ahead and worked on the other veggies in this recipe, and put them in a large mixing bowl.
Then, in a small bowl, I combined the mayonnaise, sour cream, red wine vinegar, sugar and celery seeds.
Added the salt and pepper…
Mixed them well.
Then I poured the dressing into the vegetable bowl…
Mixed them well.
And chilled it in the refrigerator prior to serving. The Fennel Slaw was a very nice, sweetened slaw, with a hint of licorice taste. It tasted good by itself and works well with Smoked Pulled Pork Sandwich. If you are looking for a different slaw, try this one! You might be surprised by it.
Print recipe here.
Recipe courtesy Big Green Egg Cookbook
1 cup mayonnaise
½ cup sour cream
1/4 cup red wine vinegar
1/4 cup sugar
1 tsp celery seed
salt and freshly ground black pepper to taste
6 cups of finely shredded green cabbage
1 cup of finely shredded purple cabbage
3/4 cup of finely shredded carrots
2 cups of shaved fennel
2 tbs fennel fronds
For the dressing:
Combine mayonnaise, sour cream, red wine vinegar, sugar, celery seed in a small mixing bowl. Mix well. Add salt and pepper to taste.
In a large mixing bowl, combine green cabbage, purple cabbage, carrots, shaved fennel and fennel fronds. Pour dressing and mix well. Chill in the refrigerator for at least an hour. Serve as is or with smoked pull pork sandwich.