Fennel Slaw w/Mint Vinaigrette

Fennel Slaw W/mint Vinaigrette

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From Simply Recipes.


☆☆☆☆☆ 0 votes

15 Min
No-Cook or Other


  • 1 large
    fennel bulb (or 2 medium bulbs)
  • 1 large
    shallot, peeled and minced or thinly slivered
  • ·
    fennel fronds, for garnish

  • 2 tsp
    fresh mint, chopped
  • 1 1/2 tsp
  • 2 Tbsp
    fresh lemon juice (meyer lemon if available)
  • 1 tsp
    dijon mustard
  • pinch
    coarse salt, such as maldon
  • 1/4 c
    olive oil, extra virgin

How to Make Fennel Slaw w/Mint Vinaigrette


  1. VINAIGRETTE: In a non-reactive prep bowl, whisk the vinaigrette ingredients together. Set aside. Note: the original recipe uses a blender to prep the vinaigrette which you can choose to do. Add all ingredients to the blender bowl *except* for the olive oil. PULSE a few times then with motor running pour in the olive oil in a steady stream until incorporated.
  2. Use a mandoline to finely shave the fennel including the core. Alternatively, you can use a sharp knife to thinly slice the fennel.
  3. In a non-reactive bowl toss the shaved fennel with the vinaigrette. Set aside to marinate 1 hour for best flavor. The salad can be served chilled or at room temperature-your choice. Just before serving, garnish salad with a few fennel fronds.

Printable Recipe Card

About Fennel Slaw w/Mint Vinaigrette

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian Vegan
Other Tag: Healthy

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