Fennel-Pepper Slaw

Name: Fennel-Pepper Slaw
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp Dijon mustard; 2 small heads fennel (about 1 3/4 lbs. total); 1 Tbsp honey; 3 Tbsps freshly squeezed lemon juice; 3 Tbsps olive oil; 3 red, yellow, and/or orange bell peppers, stemmed, seeded, and slivered lengthwise; 6 servings Salt and freshly ground black pepper

Fennel-Pepper Slaw is a gluten free, dairy free, and primal side dish. This recipe serves 6. One portion of this dish contains about 2g of protein, 7g of fat, and a total of 118 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes. If you have olive oil, salt and pepper, honey, and a few other ingredients on hand, you can make it.

Instructions

In a small bowl, whisk lemon juice, olive oil, mustard, and honey to blend.

Ingredients you will need

Lemon Juice

Olive Oil

Mustard

Honey

Equipment you will use

Whisk

Bowl

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Trim stalks from fennel; chop enough feathery green fronds to make 2 tbsp. and reserve.

Ingredients you will need

Fennel

Cut heads in half lengthwise, then shave into paper-thin strips (see Notes) or cut into thin slivers.

In a bowl, combine fennel and bell peppers.

Ingredients you will need

Bell Pepper

Fennel

Equipment you will use

Bowl

Drizzle with dressing and mix gently to coat; cover and chill at least 1 hour and up to 1 day (see Notes). Just before serving, sprinkle with reserved fennel fronds.

Ingredients you will need

Fennel