Recently, we had a very delicious, fresh coleslaw at one our local restaurants. They used fennel which I did not have on hand, however it would be a lovely addition to this coleslaw. A great summer salad to serve alongside any main dish.
1/2 a small – medium sized green cabbage
3 medium sized carrots
2 green onions
3 small yellow patty-pan squash
juice of 1 lime
1/2 a green apple finely sliced into 3 inch long slivers
a generous 1/4 cup minced cilantro
about 3/4 cup mayonnaise (or more if needed)
Using a food processor, shred the cabbage. Change the attachment to finely grate the carrots and the patty-pan squash. My cabbage and carrots were super moist, so if yours are too, use a clean towel to soak up some of the moisture.
Finely chop the green onions, then mince up the cilantro, adding to the bowl of cabbage and carrots. Toss well to combine.
Add the finely sliced green apple, and juice of 1 lime, then season with salt and fresh cracked pepper again tossing well. Add in the mayonnaise mixing well – adjust amount if necessary. Add a few slices of green apple on top, serving with any main dish.