Prepare to embark on a culinary journey that will tantalize your taste buds and revolutionize your understanding of salads! This Fennel and Carrot Slaw is not just a side dish – it's a vibrant, crunchy masterpiece that combines the delicate anise-like flavor of fennel with the sweet, earthy notes of carrots. In just 10 minutes, you'll create a dish so fresh and exciting that it will become your new go-to recipe for summer gatherings, picnics, or a quick and healthy lunch companion.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium fennel bulb, thinly sliced
- 2 large carrots, grated
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing the vegetables. Rinse the fennel bulb under cold water to remove any dirt or debris. Trim off the fronds and the base of the bulb, then cut it in half. Thinly slice each half of the fennel bulb using a sharp knife or a mandoline for even slices.
- Next, peel the carrots using a vegetable peeler. Once peeled, grate the carrots using a box grater or a food processor fitted with a grating attachment. Aim for a fine to medium grate for the best texture in the slaw.
- In a large mixing bowl, combine the thinly sliced fennel and grated carrots. Toss them together gently to ensure they are evenly mixed.
- In a separate small bowl, prepare the dressing. Add the olive oil and apple cider vinegar to the bowl. Whisk the ingredients together until they are well combined and emulsified. You can also use a jar with a lid to shake the dressing until mixed.
- Pour the dressing over the fennel and carrot mixture. Season with salt and pepper to taste. Toss everything together thoroughly, ensuring that the vegetables are well coated with the dressing.
- Let the slaw sit for a few minutes to allow the flavors to meld. This will also help soften the vegetables slightly.
- Before serving, give the slaw another quick toss. Taste and adjust seasoning if necessary. Serve immediately as a refreshing side dish or store in the refrigerator for up to a day.
Tips
- Knife Skills Matter: For the best texture, slice the fennel as thinly as possible. A mandoline can help achieve uniform, paper-thin slices that will make your slaw look professional.
- Fresh is Best: Choose a crisp, firm fennel bulb with bright green fronds. The fresher the vegetables, the more vibrant and crunchy your slaw will be.
- Dressing Technique: Whisk or shake your dressing thoroughly to ensure the olive oil and vinegar are perfectly emulsified, creating a smooth and well-distributed coating.
- Marination Magic: Let the slaw sit for 5-10 minutes before serving. This allows the flavors to meld and the vegetables to slightly soften, enhancing the overall taste.
- Customization Options: Feel free to add extra herbs like fresh dill or parsley, or sprinkle some toasted nuts for added crunch and complexity.
- Make-Ahead Friendly: This slaw can be prepared a few hours in advance and stored in the refrigerator, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 124kcal
Carbohydrates: g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
