This Month's Texana Recipe Cider Fennel Slaw

Perfect for summer cookouts. 

Slaw:

1/4 head of green cabbage - shredded

1 bulb fennel - halved and thinly sliced 

1/2 red onion - thinly sliced

 

Vinaigrette:

1/4c apple cider vinegar

1/2c olive oil

2tbs sugar

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.