Fennel-Pepper Slaw

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.

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

Step 1

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

Step 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

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

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 114Calories from Fat 55

% Daily Value *
Total Fat 7g11%

Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 111mg5%
Total Carbohydrate 13g5%

Dietary Fiber 3.6g15%
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Fennel-Pepper Slaw