Fennel and Bell Pepper Slaw

  • Servings: 30

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

How to make this recipe

  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.

Make Ahead

Refrigerate the dressing and vegetables separately overnight.

Contributed By Published May 2002

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