Chimichurri & Fennel Cole Slaw

Temps des Fêtes 2014
food and drink

BY: Lucy Waverman

This slaw has a vinaigrette that is inspired by chimchurri sauce, the ubiquitous sauce all over South America. When you use daikon, it is better to soak it for 15 minutes in ice water to keep its crispness. Substitute regular radish if daikon is not available.

¼ cup (60 mL) chopped parsley
¼ cup (60 mL) chopped cilantro
½ tsp (2 mL) chopped garlic
¼ tsp (1 mL) dried chili flakes
1 tbsp (15 mL) red wine vinegar
¼ cup (60 mL) olive oil
Salt to taste

1 cup (250 mL) fennel, cut in julienne
1 cup (250 mL) Treviso radicchio, cut in julienne
1 cup (250 mL) daikon radish, cut in julienne
2 heads Belgian endive, slivered
4 green onions, sliced on the diagonal

1 Combine all dressing ingredients in a medium bowl.

2 Soak all the shredded vegetables in ice water for 30 minutes. Drain well and pat dry.

3 Pour dressing over shredded vegetables and toss to coat. Serve cold.

Serves 6

What to Serve