This blogger is known as the Queen of Slaws. She can shred anything!
I'm also happy with a cheap mandoline and some vegetables. I mixed red and green cabbages this weekend to make a colorful bowl:
This is the recipe, more or less (you have to take some initiative and add what you like to a slaw; that's part of the fun). The dressing is vinegary with just a little mayo.
Then I decided to make a fennel slaw. You can't slice the fennel by hand because you can't get it thin enough. I used a Benriner (it's the green plastic implement beside the bowl, below). I dressed the slaw with sherry vinegar and added a bouquet of fresh herbs, including mint, which disappeared into the dish but softened the fennel.
2 bulbs fresh fennel
Salt and black pepper, to taste
1/2 yellow bell pepper, seeded and very thinly sliced
2 tablespoons sherry vinegar
1 teaspoon olive oil
2 tablespoons chopped fresh herbs (thyme, parsley, mint)
5 scallions, thinly sliced
1. Trim the fennel. Halve the bulbs and use a mandoline to slice them thinly. Transfer to a bowl, layering with salt. Set aside for 15 minutes. Tip out any juices that accumulate in the bowl.
2. Add the bell pepper, vinegar, oil, and black pepper. Toss well.
3. Add the herbs and scallions. Toss again. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.