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fennel-parsley slaw

(1 rating)
CanbyDorothy avatar
Recipe by
Dorothy Curtis
@CanbyDorothy
Canby, OR

I found this unusual recipe in cook book "The Cook and The Butcher." We both love fennel and this is a nice, different, refreshing salad.

(1 rating)
yield 4 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For fennel-parsley slaw

  • grated zest of 1 lemon
  • 4 tsp
    fresh lemon juice
  • 2 tsp
    dried oregano
  • 3/4 tsp
    salt
  • freshly ground pepper
  • 2 Tbsp
    extra-virgin oilive oil
  • 2 Tbsp
    mayonnaise
  • 2 lg
    fennel bulbs, about 1 1/2 lb total weight
  • 2/3 c
    minced fresh flat-leaf parsley
  • 1
    red bell pepper, seeded and cut into matchsticks

How To Make fennel-parsley slaw

  • 1
    In a large bowl, whisk together the lemon zest and the juice and oregano. Add salt and season with pepper. Whisk in the oil and mayonnaise.
  • 2
    Trim the stalks from the fennel bulbs and discard. Quarter each bulb and trim away the triangle of core at the base. Cut the quarters crosswise as thinly as possible.
  • 3
    Add the fennel, parsley, and bell pepper to the bowl and toss to coat all the ingredients evenly.
  • 4
    Serve immediately, or cover and refrigerate for up to 1 hour, then toss again just before serving.
  • 5
    I found it was just as good the next day as leftovers. As you can see by the picture I did not have red bell pepper so I used green.
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