Lemon-mint fennel and apple slaw
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Shake up your recipe repertoire with this new take on slaw. It’s lemony, crisp, and refreshing, making it a super side dish to serve alongside just about any roasted or grilled entrée. A mandoline, vegetable slicer, or the slicing disk of a food processor makes thinly slicing the fennel, celery, and apple very easy. If you don’t have any of the these, make sure to carefully use a good, sharp knife. Fennel is at its best from fall through the early spring. Look for bright white, unblemished bulbs with no signs for drying. You’ll need 1/4 cup chopped fennel fronds and 2 lemons to prepare the recipe.
Ingredients
Fresh lemon juice
¼ cup(s)
Olive oil
2½ Tbsp, extra-virgin
Shallot
2 Tbsp, chopped, minced
Sugar
2 tsp
Lemon zest
1 tsp
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Uncooked fennel bulb
1 medium, very thinly sliced, fronds chopped*
Celery
2 rib(s), large, very thinly sliced
Apple
1 large, cut into matchsticks
Peppermint leaves
½ cup(s), fresh, chopped
Instructions
1
In a large bowl, combine lemon juice, oil, shallots, sugar, lemon zest, salt, and pepper; stir to combine.
2
Add fennel, 1/4 cup fennel fronds, celery, apple, and mint to bowl; toss to mix and coat. Let stand 10 minutes, tossing occasionally for flavors to blend.
3
Serving size: 3/4 cup
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