Fennel and Bell Pepper Slaw

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 1/2 teaspoons caraway seeds
2. 1/2 cup fresh lemon juice
3. 1 1/2 tablespoons sugar
4. Sea salt
5. 6 large fennel bulbs—halved, cored and thinly sliced lengthwise
6. 2 medium red bell peppers, very thinly sliced lengthwise
7. 1 medium green bell pepper, very thinly sliced lengthwise

1. In a small dry skillet, toast the caraway seeds over moderate heat until fragrant, about 2 minutes. Let cool, then coarsely grind.
2. In a small bowl, mix the lemon juice with the sugar and a large pinch of salt. In a large bowl, toss the fennel with the peppers, then with the lemon juice mixture and the ground caraway. Season with salt and pepper and serve.