My F&W
quick save (...)

Fennel and Bell Pepper Slaw

  • SERVINGS: 30
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  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.
Make Ahead Refrigerate the dressing and vegetables separately overnight.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.