(adapted from Tasty: Get Great Food on the Table Everyday by Roy Finamore)

This is a unique, crispy slaw. You can use yogurt instead of the mayonnaise, if you prefer.

Serves 8

1 1/2 lb. green cabbage head
3 fennel bulbs, trimmed
2 green apples
3 Tbls. minced ginger
2 tsp. sea salt
1/2 tsp. fennel seeds, crushed
1/2 c. sour cream
1/2 c. mayonnaise
4 Tbls. sherry vinegar

Shred cabbage and fennel into fine pieces using a food processor, mandoline or knife. Peel and core apples and slice them as thin as possible.

Combine cabbage, fennel, and apples in a large bowl and add ginger, salt and fennel seeds. Toss.

Whisk together sour cream, mayonnaise, and vinegar in a small bowl. Mix into slaw. It may seem a bit dry at first, but cover and place in the refrigerator for about 2 hours to allow the flavors to marry.