This adapted recipe comes from Brian Jackson, a co-chef and founding member of the Atomic Yardbirds, and a winner of the 2013 Music City Hot Chicken Festival amateur cook-off. He often serves this slaw with Nashville-style hot chicken.
Ingredients
- 1 small head green cabbage
- 2 carrots
- 1 fennel bulb, stems and fronds removed
- ½ red onion
- ½ to ¾ cup (120 to 180 ml) mayonnaise (Brian prefers Duke’s brand)
- ¼ cup (60 ml) cider vinegar
- 2 tablespoons freshly ground black pepper
How to Make It
- Using a mandoline or food processor, chop the cabbage, carrots, fennel, and onion, then place them in a large bowl.
- In a small bowl, combine the mayonnaise, vinegar, and pepper.
- Add the dressing to the cabbage mixture and toss to combine. Chill the slaw for about 30 minutes before serving.
