Kale & Fennel Slaw w/ Pickled Green Garlic

Serves 4-6


1 bunch Carrots, peeled and shaved
1 bunch Kale, stemmed and cut into ½ inch strips
8 tablespoons toasted fennel seeds
Fresh lemon juice to taste
Salt and pepper to taste


3/4 cup Whole Milk Greek Yogurt
½ cup mayonnaise
½ tablespoons dry mustard
2 tablespoons sugar
½ tablespoons celery seeds
½ cup champagne vinegar
¼ cup pickled green garlic

Pickled Green Garlic

makes 1 cup

2 cups sugar
2 cups champagne vinegar
1 teaspoon juniper berries
1 teaspoon mustard seeds
1 teaspoon whole coriander
1/2 teaspoon crushed red pepper flakes
12 green garlic pieces, sliced into 1/2-inch rounds


  1. Place sugar, vinegar, cinnamon, juniper berries, mustard seeds, coriander, and red pepper flakes in a medium saucepan. Bring to a boil over high heat; cook until sugar has dissolved.
  2. Place green garlic in a bowl; pour liquid over garlic and cover. Let stand until cooled.