Apple Fennel Slaw - My Recipe War entry

I found this recipe by Guilty Kitchen at the Tasty Kitchen.

It uses my "something new" ingredient of fennel (or anise as I saw it labelled in Safeway). I almost didn't submit this recipe. I had to buy quite a lot of the ingredients because I didn't have them on hand and I hate to make you all go out and spend lots of money. I actually didn't use the poppy seeds because it was $5 for a small container. And I used dried chopped onions instead of the powder because it was way cheaper. (If you do this, triple the amount of ground onion called for.) But I did splurge on Grey Poupon and buttermilk.

I also didn't use the fennel tops because I tasted a piece and it seemed so tough. But, then the slaw didn't seem to have enough of the fennel taste.

After I had put it all together and tasted it, I didn't think it was so special and really thought about testing out another recipe. I ate a small bowl, and then another, and then another. And then I realized that maybe I didn't realize how great it was because it's so different from what I normally eat.

It's quite brilliant actually. The vinegar and mustard paired with the crisp sweetness of the apples and the slight taste of licorice is addictive. It's refreshing.

So, I hope you like it!

Servings: 6-8
Prep Time: 20 minutes

Dressing:
1/4 cup light or reduced fat sour cream (NOT no fat)
1/4 cup 1/2 fat mayonnaise (such as Hellman’s)
1/4 cup buttermilk
juice from one lemon
1 tsp Grey Poupon mustard (or Dijon)
1 tbsp apple cider vinegar
2 tsp sugar
1 tsp poppy seeds
1/2 tsp salt
fresh ground pepper, to taste
1/2 tsp onion powder

Salad:
2 small fennel bulbs (including tops)
1 1/2 tart apples (I used Pink Lady)
1/2 cup shredded green cabbage

1. In large bowl, prepare dressing by combining all dressing ingredients. Set aside.
2. Prepare salad by thinly slicing the fennel bulbs, apples (skin on) and green cabbage. Finely dice the fennel tops and add to salad bowl.
3. Mix well and allow to sit for a few minutes before serving.