Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a dry pan, toast the oregano for 1 to 2 minutes, until golden but not burned.

In a small bowl, whisk the lime juice, salt, pepper and oregano together. Drizzle in the olive oil, whisking constantly until emulsified.

Trim the stalks of the fennel down to the bulb and discard. Quarter the bulbs and trim away the triangle of core at the base. Slice the fennel as thinly as possible.

In a serving bowl, toss the fennel, red pepper and the dressing together until the vegetables are evenly coated. Serve immediately or refrigerate, covered, for up to 1 hour before serving, and toss again just before serving.

Categories:

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Classic Coleslaw

Recipe courtesy of Ree Drummond

Asian Style Slaw

Recipe courtesy of Dave Lieberman

Chinese Chicken Burgers with Rainbow Sesame Slaw

Recipe courtesy of Brigitte Nguyen

Fennel Slaw

Recipe courtesy of Robin Miller

Fennel Slaw

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Fennel-Cabbage Slaw

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.