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
red bell pepper, seeded and cut into matchsticks

How to Make Fennel-Parsley Slaw


  • 1In 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.
  • 2Trim 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.
  • 3Add the fennel, parsley, and bell pepper to the bowl and toss to coat all the ingredients evenly.
  • 4Serve immediately, or cover and refrigerate for up to 1 hour, then toss again just before serving.
  • 5I 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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