Bistro Slaw
From Cook's Country
Thinly sliced vegetables make a better Bistro Slaw because they absorb dressing more readily than thicker vegetables. We used the shredding disk of a food processor, a V-slicer, or a sharp chef’s knife—most vegetables can be easily sliced thin enough by hand. Serve the slaw as soon as possible after preparation. Most slaws shed a good deal of liquid quickly, and the flavors may turn watery and the texture soft.
Serves 4 to 6
It’s important to slice the fennel very thin. Use the slicing disk on a food processor or a sharp chef’s knife. A sweet, crisp apple, such as a Fuji, Gala, or Braeburn, works best in this recipe. To prepare the apples, quarter and core them, then cut into 1/4-inch slices and, finally, into 1/4-inch strips.
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Herb Choppers
