Carrot and Fennel Slaw



Click the image to view a gallery of images for this recipe!

Source The English Kitchen

Preparation Time


1 small to medium one fennel bulb
3 cups, peeled and shredded (4 to 5 large carrots) carrot
1/2 cup, minced red onion
1/2 cup fresh coriander
5 tbsp, fresh orange juice
1 tbsp white balsamic vinegar
2 tsp, fresh lemon juice
1 to 1 1/2 tsp dry mustard powder
2 tbsp extra virgin olive oil
1/2 tsp sea salt

1. Place all the dressing ingredients (the orange juice, white balsamic vinegar, lemon juice, dry mustard powder, olive oil, and sea salt) into a glass jar with a lid, and give it a good shake. Set aside.

2. Remove the top greens and stalks from the fennel bulb. Save the feathery greens for the slaw. Trim off any bruised or tough pieces. Quarter the bulb and then cut out the core. Shred half of it using a grater, mandolin or food processor. Reserve the other half for another use. You should have about 1 cup of grated vegetable.

3. Place it into a medium sized bowl, along with the carrot, onion, chopped fennel leaves and coriander. Toss together to mix.

4. Just before serving, give the dressing a good shake and pour it over the slaw. Mix well and serve.


There are no comments for this recipe yet. Login or Sign up to be the first to comment!