Fennel-Parsley Slaw

Dorothy Curtis


I found this unusual recipe in cook book "The Cook and The Butcher." We both love fennel and this is a nice, different, refreshing salad.


★★★★★ 1 vote

15 Min
No-Cook or Other


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  • ·
    grated zest of 1 lemon
  • 4 tsp
    fresh lemon juice
  • 2 tsp
    dried oregano
  • 3/4 tsp
  • ·
    freshly ground pepper
  • 2 Tbsp
    extra-virgin oilive oil
  • 2 Tbsp
  • 2 large
    fennel bulbs, about 1 1/2 lb total weight
  • 2/3 c
    minced fresh flat-leaf parsley
  • 1
    red bell pepper, seeded and cut into matchsticks

How to Make Fennel-Parsley Slaw


  1. In a large bowl, whisk together the lemon zest and the juice and oregano. Add salt and season with pepper. Whisk in the oil and mayonnaise.
  2. Trim the stalks from the fennel bulbs and discard. Quarter each bulb and trim away the triangle of core at the base. Cut the quarters crosswise as thinly as possible.
  3. Add the fennel, parsley, and bell pepper to the bowl and toss to coat all the ingredients evenly.
  4. Serve immediately, or cover and refrigerate for up to 1 hour, then toss again just before serving.
  5. I found it was just as good the next day as leftovers. As you can see by the picture I did not have red bell pepper so I used green.

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About Fennel-Parsley Slaw

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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