Autumn Slaw with Dijon Dressing

Recipe By:  Eric Vellend
Autumn Slaw with Dijon Dressing

A mandoline will make quick work of the vegetables in this salad. Juniper berries can be purchased at most bulk stores and better food shops.



  • 1 tbsp granulated sugar
  • 1 tbsp grainy mustard
  • 2 tsp Dijon mustard
  • 1/4 tbsp cider vinegar
  • 1/4 cup vegetable oil


  • 1/2 small head red cabbage (about 1 lb.), cored, thinly sliced
  • 1 bulb fennel, trimmed, cored, thinly sliced
  • 1 Granny Smith apple, cored, thinly sliced
  • 1 green onion, thinly sliced on bias
  • 1/4 cup chopped flat-leaf parsley
  • 16 juniper berries, finely chopped
  • Salt and pepper to taste
  • 1/4 cup sunflower seeds, lightly toasted
  • Fennel frond (for garnish)


Directions Yield:  Serves 6 to 8
  1. To make dressing, whisk together all ingredients in small bowl until sugar is dissolved.
  2. To make slaw, combine all ingredients in a large mixing bowl. Add dressing. Mix gently until combined. Mound in serving bowl. Garnish with fennel frond.


Stacey Brandford
House & Home October 2012