Becky Luigart-Stayner; Melanie J. Clarke
7 servings (serving size: 1 cup)

The licorice-flavored fennel, the tart apples, and the slightly sweet, tangy olives combine to make a refreshingly crisp salad, a creative alternative to traditional cabbage slaw.

How to Make It

Step 1

Place fennel seeds in a small nonstick skillet, and cook over medium heat 1 minute or until toasted. Place fennel seeds in a spice or coffee grinder; process until finely ground.

Step 2

Combine ground seeds, lemon juice, oil, olives, pepper, and salt in a large bowl; stir with a whisk. Add fennel bulb and apple, tossing to coat. Sprinkle with chopped fennel fronds; top with cheese. Garnish with fennel fronds, if desired.

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