Fennel Slaw Recipe

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Fennel Slaw

Jeanette Rochnowski

By
@Nettie47

Very refreshing salad for hot summers.


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Serves:

4 to 6

Prep:

15 Min

Ingredients

1 large
fennel bulb
1 small
cucumber
1 medium
tomato
2
celery heart stalks
1
carrot shredded
1 small
shallot slivered
salt & pepper to taste
fennel fronds

DRESSING

1 to 2 Tbsp
olive oil
1/4 c
mayo
2 Tbsp
sour cream

Directions Step-By-Step

1
Remove tops of fennel and reserve fronds. Cut fennel length-wise in half and remove core. Slice like you would cabbage into stips. Slice rest of vegetables in whatever size you want except for carrot. Shred carrot on medium of box grater.
2
Add all veggies to bowl then add enough olive oil to just coat veggies. Olive oil helps seasonings to stick to veggies so use sparingly. Add salt, pepper, and minced fronds and stir in. Then add 1/4 cup mayo and 2 tbs. sour cream and mix all together.
3
Depending on size of fennel and veggies, you may need more mayo and sour cream.If sits more than a day, salad will get runny but flavor sets in and tastes very nice. Can drain if too much. Just add a little more mayo to bring back to consistency.

About this Recipe

Course/Dish: Other Salads