Fennel Slaw with Mint Vinaigrette

Name: Fennel Slaw with Mint Vinaigrette
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 large fennel bulb (or 2 medium bulbs); 2 teaspoons sugar; 2 Tbsps lemon juice; 59 milliliters extra virgin olive oil; 1 teaspoons Dijon mustard; 1 teaspoons salt; 1 Tbsp chopped fresh mint; 2 teaspoons minced shallot or onion

You can never have too many side dish recipes, so give Fennel Slaw with Mint Vinaigrette a try. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 147 calories, 1g of protein, and 14g of fat. This recipe serves 4. Head to the store and pick up extra virgin olive oil, mint, salt, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet.

Instructions

Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is well combined.

Ingredients you will need

Lemon Juice

Olive Oil

Mustard

Shallot

Sugar

Mint

Salt

Equipment you will use

Blender

Shave the fennel into thin slices: Using a mandoline, shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Don't worry about coring the fennel bulb, it's unnecessary. If you don’t have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in with the salad.

Ingredients you will need

Fennel