Fennel, with its distinctive anise taste, gives this slaw a zingy flavor. It is delicious served with barbecued pork ribs!
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 dressing ingredients in a small jar with a well-fitting lid. Shake vigorously to blend.
Remove the stalks, cores, and outer layers of the fennel bulbs. Cut into long, thin strips. You should have about 2 cups.
Place the julienned fennel, red onion, carrot, parsley, and tarragon in a large bowl and toss to mix. Add dressing and mix well. Cover and refrigerate for several hours before serving.
