Winter Slaw

December 09, 2020

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


  1. Finely shred the radicchio, and add to a large mixing bowl. Cut around the core of the apple, and discard the core. Grate the apple, and add to the radicchio.
  2. If there are stems on the fennel, trim them off, then halve the fennel from the stem end through the root. Carefully cut out the core, then slice thinly and add to the mixing bowl.
  3. In a small bowl, whisk together the sour cream, lemon juice, mustard and salt. Pour over the veggies in the mixing bowl, and use your hand to massage evenly into the slaw.
  4. Top with the chopped pecans and serve.

Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn

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