I’m pretty sure that “slaw” is my all-time least favorite food word. It sounds terrible! Like cafeteria food that is soggy and icky and no one wants to eat – basically the exact opposite of the fresh and healthy and delicious concoction I made over the weekend. BUT for clarity’s sake I’ll call this what it is – Fennel, Cabbage, and Greek Yogurt Slaw – with the caveat that any negative slaw connotations you may hold in your head should immediately be erased and replaced with a simple yummmmmmm.
This is the latest Mollie’s-kitchen-veggie-explosion, brought to me (and you) by my CSA. I came up with this recipe as a way to use my cabbage and fennel, two vegetables I like but don’t always know how to use.
Fennel, for the uninitiated, is a bulb with a faint licorice flavor. It’s indigenous to the Mediterranean, and is actually really common in Northern California (where I grew up). I remember searching for the “licorice plant” in the many many many hours I spent fishing with my dad along the Marin Creek and the lakes at Mt. Tam, and then rubbing the feathery leaves between my hands and returning to proudly to show off my “perfume.” Because, you know, who doesn't want to smell like a vegetable?
The bulbs have a fainter flavor than the leaves, so if you’re not a huge licorice fan you will probably still enjoy this salad. I’ve been eating it (this is a great work lunch) mixed with pearled barley to make it more of a meal. As with any salad, veggies and quantities can be adjusted depending on what you have/like.
Fennel, Cabbage, and Greek Yogurt SlawPrintable recipe.
- 1 medium-sized cabbage
- 2 fist-sized fennel bulbs
- 2 green onions, finely chopped
- 3 tablespoons white vinegar OR apple cider vinegar
- 2 tablespoons balsamic vinegar
- ½ cup plain Greek yogurt
- ¼ teaspoon each: salt and pepper
- 1 ½ cups chick peas
- 2 medium-sized tomatoes
- 2 cup pearled barley
- 6 cups water OR vegetable broth
For the slaw:
- In a large bowl or tupperware, shred the cabbage and fennel (I used my mandolin, which I love!).
- Mix in the green onions, vinegars, Greek yogurt, salt and pepper.
- Cover and let sit in the fridge for at least 4 hours (the longer the better).
- Toss in chick peas and tomatoes.
- Use about 3 cups liquid to every 1 cup barley.
- Bring water or broth to a boil.
- Add barley, cover the pot and turn down to a simmer. Cook for 34-40 minutes.
- Cool to room temperature (or colder if you want) before serving.