Apple and fennel slaw with candied pecans

side dish · ⏱ 60 min · 5 portions · 33.0 g carbs / portion · vegetarian · allergens: gluten, mustard, tree nuts

v1 · rb0e705f985 20260727Z1751 60 ml honey fine sea salt to taste 🔥 preheat the oven to 150°C 🔥 line a large oven tray with baking paper 🔥 ⏱ 20 min roast pecans with honey and fennel seeds until deeply golden ⏳ cool pecans completely 🌀 whisk the dressing until completely smooth 🌀 mix cabbage, fennel, apples, and mint with the dressing 🍽 layer the slaw on a serving platter and top with clusters of pecans Apple Fennel Slaw 🥗 150 g pecan 1½ tsp fennel seed 45 ml apple cider vinegar 20 g dijon mustard 1 piece lemon 100 ml sunflower oil 250 g fennel bulb 350 g hispi cabbage 200 g pink lady apple 15 g mint pecan, fennel seed 1/4 tsp portion 3/4 tsp portion hispi cabbage, pink lady apple, mint
http://flowcooking.food/en-us/recipe/358/apple-and-fennel-slaw-with-candied-pecans/