Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Lay the
Sliced Almonds (25 g)
in a single layer on a sheet pan.
Step 3
Bake for 6-8 minutes until lightly toasted. Set aside.
Step 4
Trim the roots from the
Brussels Sprouts (365 g)
and shred them. There's a lot of shredding in this slaw - for the ultimate ease - use the shredder attachment on your food processor. Otherwise, a box grater or mandoline work well.
Step 5
Core and shred the
Fennel Bulb (1/2)
.
Step 6
Combine the shredded Brussels sprouts,
Granny Smith Apple (1)
,
Carrot (1)
and fennel in a large bowl. Add a squeeze of
Lemons (to taste)
and toss to combine.
Step 7
In a small skillet, toast the
Fennel Seeds (2 g)
until warm, fragrant, and beginning to pop. Remove from heat and use a mortar and pestle, spice grinder or a heavy rolling pin to crush the seeds.
Step 8
Transfer the fennel to a small bowl and add the
Granulated Sugar (15 g)
and
Distilled White Vinegar (30 mL)
. Stir until sugar is dissolved. Add the
Mayonnaise (30 g)
and stir to combine.
Step 9
Add the mayonnaise mixture to the slaw and toss thoroughly to combine.
Step 10
Just before serving, sprinkle with the almonds - if you add them too early, they'll get soft.
