This weekend's recipe can be used as part of adult fare for a Halloween get together. The seasonal vegetables and herbs as well as the colors will lend itself to a Halloween themed party.
We are sharing other Halloween themed recipes all during the month, check out these posts we have already completed:
The licorice flavor of Fennel adds a great tang to the seasonal apples. You can make this one ahead so you are not crafting it at the last minute and it is easily doubled for a larger group.
Fennel, Apple and Celery Slaw
1 Tbls molasses
1 tsp. Dijon Mustard
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery seed
1/4 cup olive oil
1 fennel bulb, trimmed cored and cut into very thin strips (I use a mandolin)
2 Granny Smith apples, cored and cut into strips
2 Gala Apples, cored and cut into strips
2 ribs of celery, thinly sliced
Whisk together the vinegar, molasses, mustard, salt pepper and celery seed in a large bowl; slowly pour in oil, whisking constantly. Add the cut up fennel, apples and celery to the dressing and toss to coat. Cover and chill for up to 4 hours before serving. Toss well be fore putting on the table. Serves 8.
For those who prefer a more traditional slaw, this recipe with caraway has been very popular in my household!
Cool Caraway Coleslaw
2 cups green cabbage - shredded
1 cup red cabbage - shredded
1 cup carrots - peeled and shredded
1/2 cup mayonnaise
1 tablespoon rice vinegar
2 tablespoons granulated sugar
2 teaspoons caraway seeds
Use a food processor to shred the cabbage and carrots then add them to a large mixing bowl. In a small bowl mix together the remaining ingredients until all the sugar is dissolved to make the dressing. Pour the dressing over the shredded vegetables and mix together. Store the coleslaw in the refrigerator until ready to serve. Makes 4 cups of coleslaw.
2 cups green cabbage - shredded
1 cup red cabbage - shredded
1 cup carrots - peeled and shredded
1/2 cup mayonnaise
1 tablespoon rice vinegar
2 tablespoons granulated sugar
2 teaspoons caraway seeds
Use a food processor to shred the cabbage and carrots then add them to a large mixing bowl. In a small bowl mix together the remaining ingredients until all the sugar is dissolved to make the dressing. Pour the dressing over the shredded vegetables and mix together. Store the coleslaw in the refrigerator until ready to serve. Makes 4 cups of coleslaw.
