Fennel Slaw Recipe

May 20th, 2016

At summer barbecues and backyard picnics, a bright shaved-fennel salad trumps goopy cole slaw any day. The freshness of the lemon tones down the anise flavor of the fennel, while parmesan adds savory saltiness. Pro tip: This dish pairs beautifully with grilled chicken kebabs

Fennel Slaw

Yield: 6 servings
Active Time: 5 minutes
Total Time: 30 minutes


3 fennel bulbs, sliced very thin crosswise
Juice of 2 lemons
Large pinch sea salt
1/4 cup torn mint leaves
1/4 cup roughly chopped flat-leaf parsley
3/4 cup shaved parmesan
2 to 3 tablespoons olive oil


Stir together fennel, lemon juice, and sea salt in a medium bowl. Let sit 30 minutes.

When ready to serve, stir in mint and parsley leaves, parmesan, and olive oil.

Photo credit: Paul Delmont

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This article is related to: Dinner, Food, Gluten-Free, Lunch, Recipe, Spring, summer, Vegetarian

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Merce MuseThrive Market Food Editor

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