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Fennel Slaw with Black Pepper

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  • 1/2 c Mayonnaise
  • 1/4 c Apple cider vinegar
  • 2 tb Fresh dill; chopped
  • 1 tb Sugar
  • 2 ts Ground pepper
  • 3/4 ts Lemon peel; grated
  • 1 1/2 lb Fresh fennel bulbs; trimmed, thinly sliced


Mix first 6 ingredients in large bowl. Add fennel and toss to coat. Season to taste with salt. (Can be made 4 hours ahead. Cover and chill.) Toss again before serving.
Note: This simple side dish is terrific with grilled fish. For a pretty presentation, serve the slaw on radicchio leaves.
Printed in Bon Appetit April 1998
Typed and Busted by 4/98
Recipe by: River's End Restaurant, Jenner, CA
Posted to MC-Recipe Digest by Carriej999 <> on Apr 7, 1998