Red Cabbage and Apple Slaw with Fennel Fronds

red cabbage coleslaw

Red Cabbage

1/4 cup olive oil

1 apple chopped in little cubes

2 tbls. fennel fronds

truffle salt and pepper

2 cloves fresh garlic, minced

4 sprigs sliced green onions

couple dashes cayenne pepper

about 2 tbls. red wine vinegar

In a bowl, pour the olive oil, add lemon juice, red wine vinegar, add the minced garlic, green onions, the chopped apple, the fennel fronds and some salt and pepper. Mix the dressing and let it sit while cutting the cabbage.  Cut the cabbage as thinly as you can. I use a food processor and slice the whole cabbage, then use the amount I want for the salad and save the other half for something else.

Pour the dressing over the cabbage and massage the salad. Then add a few dashes of cayenne pepper and mix it.

I didn’t really measure any of this as I made it, but the portions are about this much, and you can just adjust to taste.


Tasty Fennel Tapenade

I’ve encountered people who either love fennel or don’t like it at all. They tell me they don’t know what to do with it or it reminds them to much of licorice. Although, it does have a bit of a licorice scent, and the fronds taste a little like it when eaten raw, I don’t get that flavor when I cook the bulb.

Normally, I tell people to slice up the bulb and simply roast it with oil, salt and pepper, which has helped some fennel non- lovers enjoy fennel for the first time.

I hope to turn more people onto this delicious vegetable. Here’s a tasty fennel tapenade recipe, for both fennel lovers and non-lovers to enjoy.



1 large fennel bulb

1 meyer or regular lemon

1 anaheim pepper

celtic sea salt

organic black pepper

organic garlic fused olive oil from Nuvo Olive Oil


Preheat oven to 425. Slice the fennel bulb. Add the oil, and sprinkle salt and pepper on top. Roast the fennel in the center or bottom rack of the oven for about half an hour. Let it cook through and get a little crispy around the edges.

Slice the anaheim pepper and sautée it on low heat with oil. The oil turns red and becomes flavored by the pepper. When the fennel is done, drizzle the olive oil from the pan on top of the fennel.

In a food processor, pulse the fennel, anaheim pepper, and all of the juice from the lemon. Add more salt and lemon juice if needed.


The flavor is tangy and a little spicy. You can use it as a dip for chips, in a sandwich, eat it plain, mix it with rice, there are plenty of ways to use it.