Crisp, refreshing, and full of flavor, this fennel slaw is a vibrant twist on a classic side dish. Fennel’s distinctive anise-like taste pairs beautifully with the sweetness of carrots and the mild bite of red onion, while a light vinaigrette brings it all together. Fresh parsley and tarragon add a bright herbal finish that makes this slaw stand out on any table. Perfect for spring and summer, it’s especially delicious alongside smoky barbecued pork ribs or grilled chicken.
INGREDIENTS:
Dressing
1/4 cup unseasoned rice wine vinegar
2 tablespoons sherry vinegar
2 tablespoons sugar
3 tablespoons extra-virgin olive oil
Slaw
2 large bulbs fennel
2/3 cup red onion, thinly sliced (about half of a small red onion)
1/3 cup carrots, peeled and cut into thin strips (1 medium carrot)
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
METHOD:
Place all dressing ingredients in a small jar with a tight-fitting lid. Shake vigorously until well combined.
Trim away the stalks, cores, and any tough outer layers from the fennel bulbs. Cut into long, thin julienne strips. You should have about 2 cups.
In a large mixing bowl, combine fennel, red onion, carrot, parsley, and tarragon. Toss to distribute evenly.
Pour the dressing over the vegetables and toss until well coated. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
Toss again before serving. This slaw is best enjoyed chilled, as a crisp and refreshing side.
