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Fennel-Pepper Slaw

Yields1 ServingPrep Time25 mins

 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

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


Add salt and pepper to taste.


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 or cut into thin slivers.


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.

Nutrition Facts

Amount Per Serving
Calories 114
% Daily Value *
Total Fat 7g11%

Saturated Fat 9g45%
Cholesterol 0mg
Sodium 11mg1%
Total Carbohydrate 13g5%

Dietary Fiber 36g144%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.