Fennel-apple slaw with lemon and mint
2
Points®
Total Time
25 min
Prep
15 min
Serves
8
Difficulty
Easy
A refreshing new take on slaw with no cruciferous veggies involved, this version is big on crunch and bold, bright flavors. Apples and celery marry well with fennel, and make for a colorful mix that's as pleasing to the eye as it is the palate. Fresh chopped mint leaves brighten the slaw even more. Use a mandoline, vegetable slicer, or the slicing disk of a food processor for easy prep of the vegetables, which are best when cut very thinly. Serve this vivid salad like you would any slaw -- alongside grilled meats or fish or on an outdoor picnic table or blanket. Or, make a double batch and watch this crowd-pleasing slaw disappear from the BBQ spread or fish fry buffet.
Ingredients
Lemon zest
1 tsp, grated
Fresh lemon juice
¼ cup(s)
Extra virgin olive oil
2½ Tbsp
Shallot
1 large, minced
Sugar
2 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Uncooked fennel bulb
1 medium, very thinly sliced plus 1/4 cup chopped fronds
Celery
2 rib(s), medium, very thinly sliced
Apple
1 large, unpeeled, cored, and cut into matchstick strips
Fresh mint leaves
½ cup(s), chopped
