This Month's Texana Recipe Cider Fennel Slaw
Perfect for summer cookouts.
1/4 head of green cabbage - shredded
1 bulb fennel - halved and thinly sliced
1/2 red onion - thinly sliced
1/4c apple cider vinegar
1/2c olive oil
1tbs spicy mustard
Salt & pepper to taste
To make the vinaigrette, whisk together vinegar, mustard and sugar. Continuing to whisk, slowly add oil to emulsify. Taste, add salt and pepper as needed. Toss dressing with slaw mix. Serve immediately or refrigerate.
From the kitchen of Rob Allen.
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