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I found a recipe that looked good but needed more paleoness. Plus I didn’t have everything she had. So here it is as adapted from Melissa d’Arabian’s Fennel and Cabbage Slaw. Her version can be found on Food Network’s site but it also contains sugar which I wanted to remove. I find the apple cider vinegar helps add a sweet note without adding sugar. This goes great with fish or on top of pulled pork. We added the red onions as well for a nice flavor counterpoint.
Ingredients
1 small or 1/2 large head green cabbage, cored and thinly sliced or shredded1 fennel bulb cored and thinly sliced, finely chop about 2-3 Tbs fronds
4 carrots shredded 1/2 cup thinly sliced red onions (soak in cold water if too strong) (optional) 2-3 oz bacon fried and crumbled
2 Tbs bacon fat from above – reserved
3 Tbs chopped fresh chives
1/2 tsp salt
1/2 tsp fresh cracked black pepper
Mix the above in large bowl, drizzle bacon fat over and toss.
Dressing
1/3 – 1/2 c mayo (make your own, no really, Make Your Own) 3 Tbs apple cider vinegar 1 Tbs red wine vinegarBlend together and pour over mixed slaw, mix well, and adjust seasonings.
Updated 10-25-2013
Recipe as adapted by Culinary Cave Dad. All rights reserved.
