Pickle Fennel Slaw
by Stacey Amagrande
1 fennel bulb, cored, tops removed and sliced super thin
½ cabbage, sliced super thin
1 lg. stalk green onion, sliced thin
2 tbsp mint, minced (or fresh herb of choice)
3 oranges, cut into segments
1 tbsp honey
8 oz Pistol Packin’ pickles chopped
pickle juice reserved
2 tbsp sunflower seed (optional)
Salt and pepper
1
Combine honey and pickle juice in a small bowl season with salt and pepper.
2
Toss all other ingredients in a large bowl, pour honey mixture over slaw and mix well
3
Let sit over night for enhanced flavor; Keeps for up to 2 weeks.
Ingredients
1 fennel bulb, cored, tops removed and sliced super thin
½ cabbage, sliced super thin
1 lg. stalk green onion, sliced thin
2 tbsp mint, minced (or fresh herb of choice)
3 oranges, cut into segments
1 tbsp honey
8 oz Pistol Packin’ pickles chopped
pickle juice reserved
2 tbsp sunflower seed (optional)
Salt and pepper
Directions
1
Combine honey and pickle juice in a small bowl season with salt and pepper.
2
Toss all other ingredients in a large bowl, pour honey mixture over slaw and mix well
3
Let sit over night for enhanced flavor; Keeps for up to 2 weeks.