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Apple-Fennel Slaw

makes 4 side servings

Ingredients
  • 1 fennel bulb
  • 1 apple
  • ¼ red onion
Dressing
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon mayonnaise Best Foods or Just Mayo
  • splash yuzu vinegar or other citrus or Champagne vinegar
  • salt and freshly ground black pepper
Instructions

  1. Slice fennel and red onion very thinly, using a knife or mandoline. Cut apple into matchsticks.

  2. Mix dressing ingredients, drizzle over slaw, and gently combine.

Recipe Notes / Tips
  • My favorite mandoline is the Benriner. Buy at your favorite Asian grocery or online.
  • To slice the fennel, take a small slice off the very bottom, lop off all but about 4-inches of the frond stems and cut the bulb in half from top (frond end) to bottom (root base). I usually remove the outermost layer and discard, but if it looks in good shape, give it a good wash and leave it. If the core is large, remove it by cutting out a small wedge from each half. Slice on mandoline, starting root base down, frond ends up—be careful not to cut your fingers!