Roast Chicken & Holiday Slaw
I know, it’s just slaw. Or is it? Stick with me – there’s something shiny at the end.
Usually I just wing it when I make slaw. Which admittedly is not very often. Usually it’s the Ichiban noodle kind, with the cabbage part out of a bag. But this holiday slaw came into my inbox, along with a gift I get to pass on to you, and the combination of thinly sliced fennel, radishes and cabbage with a maple-cranberry dressing inspired me to actually make it. We ate it with roast chicken, and because it was already getting dark at 3:45 (!!) I managed to get exactly one usable photo.
Ironically, I left my food processor at JPL (d’oh!) and I miss it terribly. It would have come in handy to make this slaw. I do have a mandoline, but my fingertips are afraid of it – I don’t think I’ve touched the thing in years. So I sliced it the old-fashioned way, with a knife. But I thought about my food processor and how much I love it.
So guess what? I have a new free stuff for you. Hint: it’s shiny! It whirs! It makes recipes like holiday slaw so much easier to make! It will help with your holiday baking! It’s from KitchenAid!
Pop on over to the free stuff page to see…
Holiday Slaw
adapted with thanks to KitchenAid!
1/2 large green cabbage, cored
1 small fennel bulb, trimmed
8 large red radishes, trimmed
6 green onions, trimmed
1 red pepper, cored and thinly sliced
1/2 cup dried cranberries
1/2 cup white wine or rice vinegar
1/3 cup canola or olive oil
1/4 cup maple syrup
2 Tbsp lemon juice
1 Tbsp Dijon mustard
saltCut the cabbage into 5 or 6 wedges. Position the adjustable slicing disc in the work bowl and, using the thin setting on High speed, push the wedges through the feeding tube. Transfer to a large bowl. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel and radishes through the feed tube; add to the bowl.
Cut the green onion and green pepper into chunks. Use the multi-purpose metal blade to chop finely. Add to the cabbage mixture. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard and salt in a small saucepan set over medium heat; bring to a boil. Pour over the cabbage mixture and toss to coat. Chill for at least 1 hour or up to 4 days. Makes about 12 cups.
November 29 2011 06:24 pm | salads and veg
Jacquie on 29 Nov 2011 at 8:21 pm #
I’m a big fan of cole slaw (and the yummy Ichiban salad) but not overly fond of fennel. Any suggestions for a substition? Will be trying this on the weekend, testing recipes to see what makes on the menu at Christmas. This will pair nicely with tourtière, I think. Thanks Julie!
Jacquie on 29 Nov 2011 at 8:35 pm #
Sheesh! That would be “substitution” and “makes the menu”. Time to turn off the computer and go to bed…
Janet on 29 Nov 2011 at 11:43 pm #
Just finished eating up a batch of homemade slaw with a similar boiled dressing. Have to try this one though – it looks interesting with the cranberries and maple syrup! Christmas baking somewhat done – have made fruitcake, and am working on chocolates, and have already made 2 batches of homemade turtles.
Melissa W on 30 Nov 2011 at 8:28 am #
I usually don’t like slaw, but I think it’s because I associate it with the mayo-type dressing that isn’t my favorite. This looks awesome…and the fennel would be a great addition.
Julie, I love my mandoline but also fear it. It’s a healthy fear though…as I also enjoy my fingertips. Where would one find those steel mesh gloves?
Vivian on 30 Nov 2011 at 10:04 am #
What a pretty slaw, so festive and bright.
Mandolines work quite well if you remember to use the protective guide with the little pins in the bottom to hold the veg secure. Yes, you do lose some ends of things like carrots, potatoes, cabbage…but it is worth it to save your fingertips.
Jacquie, thin sliced celery might work, at least for the crunch or jicama, even daikon. Personally, I love the barest hint of licorice that fennel imparts.
Ashley on 30 Nov 2011 at 11:46 am #
I love the sound of this holiday version of slaw especially with the maple syrup in the dressing.
Jan on 30 Nov 2011 at 12:10 pm #
I think I’ll try it with Savoy cabbage. Sometimes I find regular green cabbage to have a bit of a bite that’s too much. The slightly sweeter Savoy might let the other flavors shine.
The radishes look so pretty, even if they have a bite of their own.
kickpleat on 30 Nov 2011 at 12:25 pm #
I could eat this slaw any day – it’s seriously the type of thing I make most often. Salty, sweet and sour? Perfect! Looks delicious.
bridgit on 30 Nov 2011 at 6:27 pm #
Perfect timing. I was just wondering what cole slaw would go with the pork roast my mother is making for our monthly family dinner (somehow my favorite Asian slaw didn’t seem right): this is IT! Thanks Julie.
Jacquie on 30 Nov 2011 at 9:26 pm #
Thank you Vivian!
rose on 30 Nov 2011 at 11:28 pm #
I love shredded veggies and slaw is my favourite. Do you think I could do this recipe without the maple syrup? I just don’t really like maple!
Rose
HCG on 02 Dec 2011 at 10:39 am #
Looks delicious and yummy, thank you for posting:)
Carrie on 03 Dec 2011 at 8:01 pm #
AMAZING. I just made this (in spite of the fact that I had none of the actual ingredients except for the ones in the dressing) with a Napa Cabbage. We even managed to leave out the lemon, but it was still fantastic. I wouldn’t touch mayo-based coleslaw, but I could eat my weight in cabbage dressed in this dressing.
thanks, as always, Julie, for inspiration just when I need it!