Quick Fennel Slaw
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Quick Fennel Slaw


  • Juice of 3 Meyer lemons or juice of 1/1 orange and 1 ripe lemon

  • 2 large bulbs fennel, trimmed and shredded on a mandolin or very thinly sliced, plus 1/2 cup fronds, chopped

  • 1 large red onion, halved and very thinly sliced

  • 1 cup flat-leaf parsley, coarsely chopped

  • 1/4 cup tarragon, chopped

  • About 1/4 cup EVOO – Extra Virgin Olive Oil

  • Kosher salt and black pepper


Serves: About 4 cups

Juice lemons or orange and lemon in a bowl, add fennel, fronds, onions, parsley, tarragon and EVOO, and season with salt and pepper. Toss to combine.

Let stand 30 minutes to wilt.

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