Recently we were invited to a “slider” party. The invitation pictured one of those garden slides that you soak with the garden hose and take a running leap onto it and slide all the way down. But it wasn’t a party like that. We’re talking food sliders! You know, the tiny little sandwiches or burgers that you generally have a few of. The BBQ was hosted by that Titanic, Black and White and Bond party couple and it was the same five couples. Each couple was charged with bringing their own favourite slider for dinner. Yep, that meant we all ate five (FIVE) mini burgers! But it was great fun.
I figured there would be a good selection of burgers (chicken, turkey and beef) so I wanted something a wee bit different; I made our Whiskey BBQ Pulled Pork (previously posted here) with a celeriac, fennel and cabbage slaw. I was inspired by my friend Sissi over at With a Glass when she presented us with her own version of a fennel slaw with an ouzo mayonnaise, but sadly I happened to mention my intentions to JT and he gave me that look; you see, he likes fennel and he likes ouzo but felt that the two together might be a little too strong. I begged to differ but some things are not worth arguing about, so I kept the fennel and made a new dressing for it. It was a tasty slaw and it went very well with the pulled pork. I omitted the mayonnaise from this slaw as we were dining al fresco and I wasn’t sure how long the food would sit outdoors in the heat and sun. The lemon juice and zest were added to mimic the tangy flavour of mayo.
Celeriac, Fennel, Carrot and Nappa Cabbage Slaw
Makes about 10 cups of slaw but it depends on how large your vegetables are.
- 1 medium sized celeriac
- 1 large carrot
- 1 medium sized fennel
- 1 small head Nappa cabbage
- 3/4 cup greek yogurt
- 1-2 tbsp lemon juice
- zest of 1/2 lemon
- 2-4 tbsp honey
- salt and pepper to taste
- Reserve 6-8 large cabbage leaves for presentation.
- Grate the celeriac, carrot, fennel and cabbage using a fine grater, mix well. Set aside.
- Combine the yogurt, lemon juice, zest and honey and mix well. Season with salt and pepper to taste.
- Mix the dressing with the slaw and serve chilled on a flat plate with the leaves spread around to hold the slaw.