Harrowsmith – June 2019

HarrowsmithSummer 2019 | 69

FOOD & RECIPES: GONE FISHIN’

CREAMY PINK FENNEL, APPLE

AND CARROT SLAW

No summery fish menu is

complete without a creamy,

cooling slaw. This one is

crunchy, sweet and tangy

and perfect with just about

anything pulled from a river,

lake or ocean. Try it alongside

grilled fish, takeaway fish and

chips, lemony grilled calamari,

bagels with cream cheese and

smoked wild salmon—seriously,

anything! Raisins in coleslaw

is a “love it” or “what the heck

is the matter with you” type

of proposition, so add them or

don’t. It’s up to you.

3/4 cup good-quality, free-

range-egg mayonnaise

2 cloves garlic, finely minced,

crushed or grated

2 tbsp raw apple cider vinegar,

divided

1/4 tsp sea salt

1/4 tsp pepper

2 tbsp finely chopped fresh dill

1 fennel bulb, rinsed, cored and

trimmed, thinly sliced (about

1 1/2 cups)

1/2 large jicama, peeled and

julienned (about 1 1/2 to

2 cups)

1 small red onion, finely diced

(about 1/2 cup)

2 large colourful heirloom

carrots, peeled and grated

(red carrots will colour the

slaw a pretty pink)

1 red apple, cored and diced

1/4 cup raisins (optional)

In large, non-reactive bowl

(glass is good), whisk together

mayonnaise, garlic, 1 tbsp of

apple cider vinegar, salt, pepper

and dill until well combined.

(Make the dressing first so the

veggies stay as fresh and crispy

as possible, and to make life

simple, make this slaw in its

serving bowl.)

Toss together fennel, jicama,

onion, carrots, apple, and raisins

(if using), in dressing

to combine and coat. Taste

and adjust seasoning if needed.

Chill for about 15 minutes, then

toss to coat once more just

before serving. H

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