Recipe courtesy of Mary Sue Milliken and Susan Feniger

Fennel Slaw

Getting reviews...
Save Recipe
  • Level: Easy
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. In a dry pan, toast the oregano for 1 to 2 minutes, until golden but not burned.
  2. In a small bowl, whisk the lime juice, salt, pepper and oregano together. Drizzle in the olive oil, whisking constantly until emulsified.
  3. 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.
  4. 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.
17m Easy 98%
CLASS
2m Easy 95%
CLASS
21m Easy 99%
CLASS
16m Easy 94%
CLASS
17m Easy 99%
CLASS
18m Easy 98%
CLASS
32m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now