Apple Fennel Slaw
Move over pork chops with apple sauce, there is a new dish in town! I’ve elevated this classic dish with a slightly spicy apple fennel slaw and laid the chops on bed of creamy polenta. The variety of texture, the brightness of flavours and the tenderness of the chops are mouth-wateringly good together!
Equipment
- 1 32oz Mason jar with tight fitting lid
Ingredients
- 3 small apples halved, cores removed (use multiple crisp varieties or just your favourite type)
- 1 small fennel bulb
- 1 large jalapeño
- ½ small red onion thinly sliced
- 1 ½ cups pickle juice from an almost empty jar of pickles in the back of your fridge (or quick-pickling liquid)
- Apple cider vinegar enough to top off the mason jar
Instructions
- Pour the pickle juice into the clean 32oz mason jar.
- Using a fine shredder on a V-shaped mandoline (alternatively, a coarse box grater, or coarse grater attachment on a food processor), carefully shred the apples until you have about 2 ½ cups. Place the apples directly into the pickling liquid to keep them from browning.
- Then shred the fennel and jalapeno and add them to the jar. Add the sliced onions and top the jar off with apple cider vinegar. Close the lid and shake to combine all the ingredients.
- Refrigerate until ready to use. Minimum 1 hour or up to 8 hours.
Tried this recipe?Let us know how it was!