Grilled Fennel Pesto Slaw
INGREDIENTS
Slaw Ingredients:
1 Fennel Bulb, Trimmed, Quartered, and Stemmed Removed
1 Carrot, Medium size, Julienne Cut
1 Watermelon Radish, Small-medium, Julienne Cut
1 Red Apple, Small-Medium, Julienne Cut
¼ Wedge of Red Cabbage
¼ cup Chopped Walnuts
As Needed Olive Oil, Salt and Pepper
Slaw Dressing Ingredients:
⅓ cup Pesto
⅓ cup Mayo
¼ cup White Balsamic Vinegar
1 Tbsp Honey
1 tsp Prepared Horseradish
1 tsp Garlic, Minced
As Needed Salt
NEXT LEVEL TIP:
Save some time by using your favorite store bought Pesto or just make a large batch of your favorite pesto recipe, and you can always freeze the left overs!
Directions:
Preheat Grill to medium high heat.
While the grill is heating, drizzle Quartered Fennel, and Red Cabbage Wedge with Olive oil.
Then season Fennel and Red Cabbage with Salt and Pepper.
Place Fennel and Red Cabbage on the direct heat of the grill.
Cook each side about 3 minutes, or until golden to dark brown grill marks have been achieved.
Remove from the grill and set on a small sheet tray, and place in the fridge to cool.
While Fennel and Cabbage are cooling, in a small bowl combine all ingredients for the dressing, stir until combined.
Salt Dressing to taste.
Once Fennel and Cabbage, cut into thin strips slightly thicker than carrots, radish, and apples.
Combine all ingredients, adding about half of the dressing, stir to coat evenly.
Add Dressing until coated to your liking, and salt if needed.
NEXT LEVEL TIP:
If you leave the core in the fennel and the cabbage quarters while grilling them, they will stay together when you flip them. Once cooked and cooled, removed the stems/core, because the fennel and cabbage will slightly shrink will cooling, they will hold together well while you are cutting them!
Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!