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Fennel Slaw with Mint Vinaigrette

Fennel Slaw with Mint Vinaigrette

This vibrant Fennel Slaw with Mint Vinaigrette offers a symphony of crisp textures and bright flavors, featuring thinly sliced fennel, apple, and radish tossed in a refreshing herbaceous dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 large fennel bulbs, very thinly sliced
  • 1 crisp apple, cored and thinly sliced into matchsticks
  • 4-5 radishes, thinly sliced
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup toasted pecans or walnuts, roughly chopped (optional)
  • ¼ cup fresh mint leaves, finely chopped
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey (optional)
  • ½ teaspoon sea salt, or to taste
  • ¼ teaspoon black pepper, freshly ground, or to taste

Method
 

  1. Wash the fennel bulbs thoroughly, trim the tops and root ends, and slice very thinly.
  2. Core the apple and slice thinly into matchsticks, then slice the radishes thinly and chop parsley.
  3. In a small bowl or jar, mix mint leaves, olive oil, lemon juice, vinegar, mustard, maple syrup, salt, and pepper to create the vinaigrette.
  4. Combine the sliced fennel, apple, radishes, and parsley in a large bowl.
  5. Pour the vinaigrette over the vegetable mixture and toss gently to coat.
  6. Add toasted nuts if desired, toss again, and chill for at least 15-30 minutes before serving.

Notes

For best texture, use a mandoline for slicing fennel and radishes. Consider chilling the slaw before serving to enhance flavors.