Fennel and Bell Pepper Slaw

Contributed by Jennifer Rubell

In a small dry skillet, toast the caraway seeds over moderate heat until fragrant, about 2 minutes. Let cool, then coarsely grind.
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.