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Fennel Slaw

Makes about 10 cups

• 1 head ( 11/2 pounds) green cabbage
• 3 fennel bulbs, trimmed
• 2 tart green apples
• 2 tablespoons minced ginger
• 1-1/2 teaspoons coarse salt
• 1/2 teaspoon fennel seeds, crushed
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons sherry vinegar

Quarter the cabbage, cut out the core and shred the cabbage finely. Quarter, core and shred the fennel. Peel and core the apples and slice them as thin as possible.

Combine the cabbage, fennel and apples in a big bowl. Add the ginger, salt and fennel seeds and toss it all with your hands.

Whisk the sour cream, mayonnaise and vinegar together in a small bowl. Scrape into the slaw and mix very well (hands are best). The slaw may seem dry when you first mix it; not to worry.

Cover and refrigerate for at least 2 hours before serving.

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