Apple and Fennel Slaw

Recipe courtesy of William-Sonoma. Adapted from Williams-Sonoma, “Christmas Entertaining”, by Georgeanne Brennan (Simon & Schuster, 2005).

Chilling the apples, fennel and cabbage in ice water before dressing keeps them crunchy and helps to retain their individual flavors. The fennel is blanched to tenderize it and chilled again for crunch. Golden raisins complement the tart, sweet dressing.