20 Sep Lemony Fennel Slaw
Fennel is a nutrient-packed super food loaded with vitamins, minerals and fibre. It is slightly sweet with a hint of licorice flavour. The bulbs can be chopped and sauted with onions and garlic to add to soups, and sauces. It is a staple in Italian cuisine.
The fronds are great for garnishing salads, and cooking fish. Cover the fish with a few stalks of the fronds to infuse that delicate flavour.
Fennel bulbs are most commonly used in salads. Substitute it for cabbage to make a slaw. It goes well with celery and apple in a non-traditional Waldorf Salad.
The recipe below, Lemony Fennel Slaw, doesn’t take long to put together and is a refreshing change from traditional cole slaw. Thank you to Pam Mulligan for getting me started with this!
Lemony Fennel Slaw
If you have a mandolin or a good food processor, use it to grate the carrots and fennel. Otherwise, get out the old box grater.
- 1 fennel bulb – with the core removed and grated
- 2 carrots – grated
- ½ green pepper
- 2 Tbsp. finely sliced red onion
- Fennel leaves for garnish
- Juice and zest of half a lemon. (Zest the lemon before you cut it in half!)
- 2 tsp of honey
- 1 tbsp olive oil
- Salt and pepper to taste.
- Mix all the salad ingredients in a bowl.
- Mix the dressing ingredients.
- Stir the dressing into the salad.
- Garnish with fennel leaves.