July 23, 2009
When I was a kid I hated black licorice and subsequently anything anise-flavored. Fortunately I was too young to drink Ouzo, but my mother thought it was a darn shame ...
Edited by: Sheri Wetherell
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[edit] Ingredients
1 |
|
2 |
bulbs fennel, stalks discarded, fronds set aside |
|
Juice of 1 lemon |
2 |
tablespoons apple cider vinegar |
1 |
teaspoon anise seeds, toasted |
1 |
teaspoon sugar |
1 |
teaspoon salt |
½ |
|
¼ |
cup sour cream |
|
Pepper, to taste |
[edit] Preparation
Step 1 |
Remove any tough outer leaves from the cabbage. Quarter it and cut away the core. With a mandoline, slice the wedges thinly and transfer to a large bowl. |
Step 2 |
Cut the fennel bulbs in half lengthwise. Cut away the core. Slice the fennel thinly on the mandoline and add to the cabbage. |
Step 3 |
Chop the fronds finely and add to the vegetables. Toss well. |
Step 4 |
In a small bowl, stir together the lemon juice, vinegar, anise seeds, sugar, and salt. Pour over the cabbage mixture and toss again. |
Step 5 |
Refrigerate for an hour. This will allow it to macerate and the flavors to enhance. |
Step 6 |
With tongs, transfer the slaw to another bowl, leaving behind all but 1 to 2 tablespoons of liquid. |
Step 7 |
In a small bowl, whisk together the yogurt, sour cream, and dill. Add to the cabbage and toss to combine. |
Step 8 |
Add pepper, taste for seasoning, and add more salt, if you like. |
Step 9 |
Refrigerate for about 1 hour. |
