Classic coleslaw gets a Culinary Ginger spin by adding crunchy fennel and spring onions all mixed in a creamy delicious dressing. Spring is here and we’re ready for the warm weather.
Coleslaw is the perfect side dish that goes with just about anything and now that the weather is warming up, I’m starting to think about barbecue. I made this coleslaw to go with a slow roasted, pulled chicken sandwich (with homemade barbecue sauce) and they are a match made in heaven.
If you think you don’t like fennel, or haven’t tried it, try it in this coleslaw. Fennel is a mild anise flavored vegetable that has great crunch which is perfect for coleslaw and doesn’t loose it crunch when covered in dressing and adds a little extra flavor than using just cabbage alone. I also added spring onion for a little onion flavor that creeps through in the background.
a2 Milk® brings a delicious creaminess to the dressing and helps thin it out so it’s not too thick. a2 Milk® is the only milk currently on the market that contains the a2 protein (other milks contain the a1 protein that is associated with digestive discomfort). I previously mentioned how my husband suffers from this digestive upset and now that we’ve been using a2 Milk®, he can enjoy any dish that contains milk, and so can you.
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I made this coleslaw as a delicious and crunchy topping for pulled chicken sandwiches (recipe coming soon). Slow roasted chicken breasts are shredded and mixed with my homemade barbecue sauce that made for one mouth-watering sandwich. But one wasn’t enough because I enjoyed two that day.
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- 1/2 head green cabbage finely shredded
- 1 fennel bulb finely shredded
- spring onions finely shredded
- carrots finely shredded
- 2 large hard boiled eggs yolks only
- 3 tablespoons good mayonnaise
- 2 tablespoons English mustard
- Juice of 1/2 lemon
- 1 tablespoons honey
- 1 teaspoon white vinegar
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Add the cabbage, fennel, spring onions and carrots to a bowl. Mix and set aside.
Add the egg yolks, mayonnaise, mustard, lemon juice, honey, vinegar, milk, salt and pepper a bowl and whisk until thick and smooth.
Add to the vegetables and mix well.