The Sexy Coleslaw

That got your attention, didn’t it.  Usually don’t hear “sexy” in the same sentence as “coleslaw”, do ya.  What makes this slaw different (if not actually full-on sexy) is the unexpected anise zip from the fennel, and the hot smokey note from the chipotle sauce.

The Goods:

The Execution:

Peel the carrot.  Remove the fennel top, halve and core (cut out that evident part around the stem).  On the mandoline or with a sharp knife, finely shred up 4 parts cabbage, 2  parts radicchio, 2 parts fennel.  Now chop up 1 part carrot.  Some people like a real creamy coleslaw, I prefer the dressing to just kiss it a bit.  However you like it, start small and build up, you can add more but you can’t take it away.  So by “part” in the following, we’re talking like tablespoons rather than cups.   To our veggies, add 4 parts mayo, 3 parts cider vinegar, 1 part dijon, 1 part agave nectar, a few shakes of the Tabasco.  Mix and taste.  Repeat as necessary.  Now stir in the spices.  I really like caraway, it’s such an underrated spice.   Chill and let it get it on for a few hours before service.   Garnish with some fennel fronds.  As you can see from the pic, I was a little aggressive here.  But go with it, people! Over-commit to the garnish!!!

The Takeaway:

Served this with some cornbread and baby-back ribs — a big ol’ NYC apartment BBQ.   Crack a beer, crank up a little Fly With Me, and let it all roll out.

p.s.  – mandoline, not mandolin.