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Crunchy Ranch Slaw (Grillin’ and Chillin’) - Trisha Yearwood, “Trisha’s Southern Kitchen” on the Food Network.
Ingredients
  • subheading: Slaw Dressing:
  • ½ cup mayonnaise (real)
  • ¼ cup dill (fresh, chopped)
  • 1 tablespoon granulated sugar
  • 1 tablespoon vinegar (white, distilled)
  • 1 teaspoon mustard (yellow)
  • ½ teaspoon granulated garlic powder
  • ½ teaspoon Black Pepper (freshly ground)
  • ¼ teaspoon Kosher Salt
  • subheading: Crunchy Ranch Slaw:
  • 1 crown broccoli (small)
  • 1 recipe Slaw Dressing (*recipe above)
  • ¼ head cabbage (green, thinly sliced, about 4 cups)
  • 1 bulb fennel (thinly sliced, about 4 cups, fronds reserved)
  • subheading: Garnish:
  • 1 to 2 tablespoons fennel fronds (reserved from bulb)
  • subheading: Special Equipment:
  • A Cutting Board
  • A Sharp Chef's Knife
  • A Whisk
  • A Large Mixing Bowl
  • A Vegetable Peeler
  • Tongs (for tossing and for serving)
  • A Mandolin (if available)
  • An Air-Tight Container (for storing leftovers)
  • A Large Rimmed Serving Platter and Serving Spoon/Tongs
  • Small Shallow Salad Plates and Salad Forks
Note: Ingredients may have been altered from the original.
Steps
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