Fennel Slaw, Zucchini Sticks with Sweet Onion Dip And Thai Burgers

A while ago I visited a restaurant outside of Sea Side on the Oregon coast that served a delicious Fennel Slaw. I hadn't used fennel much but vowed I’d try to replicate that slaw some day. I searched the web but have never found a slaw recipe like it. So I played a little and this is what I came up with. It’s been a few years since I was out West so my memory is a bit foggy as to the exact make-up of the slaw I had tried, but this is good in its own right so I am satisfied… For now…

As to the zucchini sticks:

I found this recipe on the web, but the recipe didn’t print out with the website’s name so I can’t give credit where credit is due. The recipe called for baking the zucchini, but it didn’t seem to be crisping up well, and we were hungry, so I  pulled out the cast iron skillet and fried them to finish quicker.  I wasn’t sure how my hubby would react to this twist on the french fry, but he loved them. Yea! I added a little roasted fennel to try that out. it was also delicious dipped in the Sweet Onion Dip. :) Finish off with a Thai Burger (listed previously on this site) on a whole wheat bun and you have a yummy, healthy meal.

FENNEL SLAW

1 bulb fennel

½ green pepper, diced

1 small jalapeno , minced

½ poblano pepper, minced

1 large carrot, finely shredded or minced

1 large rib celery, diced

1 small onion, diced

1 tomatillo, peeled and finely diced

Cut off stalks from fennel and save to use in soup stock.

Shred or finely dice fennel into medium bowl.

Add remaining ingredients and stir.

Dressing:

2 TB red wine vinegar

2 TB sugar, honey or agave syrup

2 TB hot pepper jelly

2 tsp soy sauce

1 tsp dark sesame oil

Combine dressing ingredients and stir into vegetable, mixing well. 

Stir again just before serving. 

ZUCCHINI STICKS WITH SWEET ONION DIP

Zucchini Sticks:

3 medium zucchini, unpeeled, cut into 3” sticks

1 TB salt

1 cup seasoned bread crumbs

1/3 -1/2 cup grated parmesan cheese

1 egg, beaten

Olive oil if frying

Place the zucchini sticks in a colander over a bowl.

Sprinkle with the salt and let rest for about an hour to drain.

Pat dry.

Beat the egg in a small bowl.

Combine the bread crumbs and parmesan cheese in another bowl.

Dip the zucchini in the egg, and then roll in the bread crumbs.

You can either fry or bake them. 

To fry- heat olive or grape seed oil in large fry pan and cook in batches turning with tongs until browned and crispy.

To bake- Heat oven to 425.

Bake on greased baking sheet or stone about 20-30 minutes, turning one half way through, until golden.

Sweet Onion Dip:

1 TB butter or olive oil

1 medium sweet onion, sliced

2 TB cider vinegar

2 TB honey, agave syrup or sugar

1 TB prepared mustard (I used horseradish mustard)

1 cup mayonnaise

Salt and pepper to taste

Fry onions in the oil or butter until soft and golden.

Add onion with remaining ingredients in a blender or food processor and blend until creamy.