Fennel-Pepper Slaw

Photo: Lisa Romerein; Styling: Karen Shinto

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.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 55%
  • Protein: 1.5g
  • Fat: 7g
  • Saturated fat: 0.9g
  • Carbohydrate: 13g
  • Fiber: 3.6g
  • Sodium: 111mg
  • Cholesterol: 0.0mg

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

Preparation

  1. 1. In a small bowl, whisk lemon juice, olive oil, mustard, and honey to blend. Add salt and pepper to taste.
  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.
  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.
  4. Note: Nutritional analysis is per serving.
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