Endive, Fennel and Apple Slaw | Oregonian Recipes

Name: Endive, Fennel and Apple Slaw | Oregonian Recipes
Ingredients: 3 small fennel bulbs; 3 heads of red Belgian endive, stems removed, sliced crosswise into thin strips; 1 large apple, cored and cut into thin slices; 1 large jalapeño chile, cut in half lengthwise, seeded and cut into thin strips; 1 large jalapeÃ±o chile, cut in half lengthwise, seeded and cut into thin strips; 1/4 cup walnuts, broken into small pieces; 3 tablespoons extra-virgin olive oil; 2 tablespoons cider vinegar; 1 small shallot, minced; 1 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper

recipes.oregonlive.com

Grant Butler developed this recipe, and two others, for his feature on superior slaws -- all made without mayonnaise.

View full recipe on recipes.oregonlive.com

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Ingredients

3 small fennel bulbs
3 heads of red Belgian endive, stems removed, sliced crosswise into thin strips
1 large apple, cored and cut into thin slices
1 large jalapeño chile, cut in half lengthwise, seeded and cut into thin strips
1 large jalapeÃ±o chile, cut in half lengthwise, seeded and cut into thin strips
1/4 cup walnuts, broken into small pieces
3 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
1 small shallot, minced
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper