Fennel-Pepper Slaw

by | Jan 11, 2015 | 0 comments

Yields1 Serving
Prep Time25 mins

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 orange bell peppers, stemmed, seeded, and slivered lengthwise

Directions

1

In a small bowl, whisk lemon juice, olive oil, mustard, and honey to blend.

2

Add salt and pepper to taste.

3

Trim stalks from fennel; chop enough feathery green fronds to make 2 tbsp. and reserve.

4

Cut heads in half lengthwise, then shave into paper-thin strips or cut into thin slivers.

5

In a bowl, combine fennel and bell peppers.

6

Drizzle with dressing and mix gently to coat; cover and chill at least 1 hour and up to 1 day.

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 orange bell peppers, stemmed, seeded, and slivered lengthwise

Directions

1

In a small bowl, whisk lemon juice, olive oil, mustard, and honey to blend.

2

Add salt and pepper to taste.

3

Trim stalks from fennel; chop enough feathery green fronds to make 2 tbsp. and reserve.

4

Cut heads in half lengthwise, then shave into paper-thin strips or cut into thin slivers.

5

In a bowl, combine fennel and bell peppers.

6

Drizzle with dressing and mix gently to coat; cover and chill at least 1 hour and up to 1 day.

Fennel-Pepper Slaw
IngredientsDirections