Fresh Fennel Slaw

This side will marry spring time flavors with subtle pastels and bright flavors – a perfect Easter Dinner side dish.


Fresh Fennel Slaw


  • 2 Fennel bulbs
  • 2-3 Lemons
  • 2 tsp. Fennel seeds
  • ¼ cup fennel fronds chopped
  • Celtic Sea Salt or Himalayan Pink Salt


Take the fennel bulbs and cut off the dill stems (you can save these for something else), cut in half length-wise and then cut out the hearts with a mandolin or the benriner (one of my favorite kitchen tools). You want to carefully cut these very thin and place in a bowl.

Squeeze the juice of 2-3 lemons over the fennel and toss together.

Then do a rough chop of the Italian parsley and toss together again, add salt to taste.


Combines well with all food groups except fruit.




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