No Image
prep time
15 Min
cook time
method
---
yield
4 to 6
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 tablespoons olive oil
- 1/4 cup mayo
- 2 tablespoons sour cream
How To Make fennel slaw
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Step 1Remove 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.
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Step 2Add 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.
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Step 3Depending 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Other Salads
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