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fennel slaw

(1 rating)
Nettie47 avatar
Recipe by
Jeanette Rochnowski
@Nettie47
Seneca, IL

Very refreshing salad for hot summers.

►
(1 rating)
yield 4 to 6
prep time 15 Min

Ingredients For fennel slaw

  • 1 lg
    fennel bulb
  • 1 sm
    cucumber
  • 1 md
    tomato
  • 2
    celery heart stalks
  • 1
    carrot shredded
  • 1 sm
    shallot slivered
  • salt & pepper to taste
  • fennel fronds
  • DRESSING
  • 1 to 2 Tbsp
    olive oil
  • 1/4 c
    mayo
  • 2 Tbsp
    sour cream

How To Make fennel slaw

  • 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.
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