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Fennel-Pepper Slaw

Photo: Lisa Romerein; Styling: Karen Shinto
Yield 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.

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

Nutrition Information

  • calories 114
  • caloriesfromfat 55 %
  • protein 1.5 g
  • fat 7 g
  • satfat 0.9 g
  • carbohydrate 13 g
  • fiber 3.6 g
  • sodium 111 mg
  • cholesterol 0.0 mg

How to Make It

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

  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.

  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.

  4. Note: Nutritional analysis is per serving.