WHAT YOU'LL NEED
1 medium head of cabbage, thinly sliced (about 1 lbs) or 16oz pre-shredded
2 large tomatoes, de-seeded and diced (about 1.5 cups)
2 tsp olive oil
pinch salt & pepper
3-4 scallions, thinly sliced
FOR THE DRESSING
1/3 cup mayo
2 Tbs plain full fat yogurt or sour cream
2 Tbs malt vinegar
1.5 tsp sugar
1.5 tsp celery seed
1 Tbs fennel seeds
salt to taste
WHAT YOU'LL DO
Preheat your oven to 400 degrees. Toss your de-seeded diced tomatoes with the 2 tsp of olive oil and sprinkle of salt and pepper and spread in an even layer on a parchment lined baking sheet or baking dish. Roast your tomatoes for 15-20 mins, until soft and caramelized, nearly charred on some edges. Remove and completely cool.
Put your fennel seeds in a dry pan, preheated on medium heat and toast for a few minutes until fragrant. Transfer to a mortar & pestle and crush lightly, not to a powder but until many of the pods are broken up. Set aside.
Combine your cabbage and scallions in a large bowl. Once the tomatoes are completely cooled, add those in.
To make your dressing, combine all the remaining ingredients (mayo, yogurt, malt vinegar, sugar, celery seed and the toasted fennel seeds in a small bowl, whisk until smooth. Add salt to taste. Pour the dressing over the slaw, toss to combine, and serve immediately.*
*I’m a crunchy slaw girl, as in, I don’t like it when it gets soft in the slightest, so I recommend consuming it within an hour, but my husband ate the slaw the next day after being refrigerated overnight and said the flavors were even better and the cabbage was still crunchy enough to his liking so I think it really comes down to personal preference.