Name: Bistro Slaw
Yield: Serves 4 to 6
Ingredients: 1/2 cup mayonnaise; 1/4 cup cider vinegar; 1 tablespoon sugar; 1/4 teaspoon table salt; 1/8 teaspoon pepper; 2 small fennel bulbs, stalks discarded, bulbs halved, cored, and sliced crosswise very thin (about 6 cups); 2 apples, quartered, cored, and cut into 1/4-inch strips; 2 tablespoons minced fresh tarragon

Why This Recipe Works

Thinly sliced vegetables make a better bistro slaw because they absorb dressing more readily than thicker vegetables. We used the shredding disk of a food processor, a mandoline, or a sharp chef’s knife—most vegetables can be easily sliced thin enough by hand. Serve the slaw as soon as possible after preparation. Most slaws shed a good deal of liquid quickly, and the flavors may turn watery and the texture soft.

Before You Begin

It’s important to slice the fennel very thin. Use the slicing disk on a food processor, a mandoline, or a sharp chef’s knife. A sweet, crisp apple, such as a Fuji, Gala, or Braeburn, works best in this recipe.

Instructions

Whisk mayonnaise, vinegar, sugar, salt, and pepper in large bowl until sugar has dissolved. Add fennel, apples, and tarragon and toss well to combine. Season with salt and pepper to taste. Serve.