Fennel-Pepper Slaw
Photo: Lisa Romerein; Styling: Karen Shinto
Yields Makes 6 servings
Fennel, which tastes faintly of licorice, makes a great base for a Zin-friendly salad. Prep Time: about 25 minutes. Notes: Paper-thin strips of fennel are easy to cut on a mandoline. We like this slaw after it has been chilled in its dressing overnight, but it's also good after just an hour.

How to Make It

Step 1
1

In a small bowl, whisk lemon juice, olive oil, mustard, and honey to blend. Add salt and pepper to taste.

Step 2
2

Trim stalks from fennel; chop enough feathery green fronds to make 2 tbsp. and reserve. Cut heads in half lengthwise, then shave into paper-thin strips (see Notes) or cut into thin slivers.

Step 3
3

In a bowl, combine fennel and bell peppers. Drizzle with dressing and mix gently to coat; cover and chill at least 1 hour and up to 1 day (see Notes). Just before serving, sprinkle with reserved fennel fronds.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 3 tablespoons freshly squeezed lemon juice
 3 tablespoons olive oil
 1 tablespoon Dijon mustard
 1 tablespoon honey
  Salt and freshly ground black pepper
 2 small heads fennel (about 1 3/4 lbs. total)
 3 red, yellow, and/or orange bell peppers, stemmed, seeded, and slivered lengthwise

Directions

Step 1
1

In a small bowl, whisk lemon juice, olive oil, mustard, and honey to blend. Add salt and pepper to taste.

Step 2
2

Trim stalks from fennel; chop enough feathery green fronds to make 2 tbsp. and reserve. Cut heads in half lengthwise, then shave into paper-thin strips (see Notes) or cut into thin slivers.

Step 3
3

In a bowl, combine fennel and bell peppers. Drizzle with dressing and mix gently to coat; cover and chill at least 1 hour and up to 1 day (see Notes). Just before serving, sprinkle with reserved fennel fronds.

Step 4
4

Note: Nutritional analysis is per serving.

Fennel-Pepper Slaw

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