Winter slaw is a favorite at my family’s Thanksgiving, and one we finally added after years of complaints that everything was too rich and heavy. This slaw cuts right through all of that, adding a pop of much-needed freshness to the decadence of the Thanksgiving meal. Bonus, it also tastes great on a leftovers sandwich the next day!
½ ea castelfranco radicchio head
1 ea large honeycrisp apple
1 ea large fennel bulb
¼ cup sour cream
2 Tbsp lemon juice
2 tsp dijon mustard
1½ tsp kosher salt
⅓ cup chopped pecans
Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
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