Ingredients with Measurements:
- 1 large fennel bulb, thinly sliced
- 2 large carrots, peeled and grated
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Mandoline or sharp knife for slicing the fennel
Step-by-step instructions:
1. In a large bowl, combine the sliced fennel, grated carrots, parsley, mint, and cilantro.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper.
3. Pour the dressing over the slaw and toss to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled.
Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Temperature:
Refrigerate until ready to serve.
Serving size:
Makes 4 servings.
Nutritional information:
Calories: 150
Fat: 11g
Carbohydrates: 12g
Fiber: 3g
Protein: 2g
Substitutions for ingredients:
- You can use any combination of fresh herbs you like, such as basil, dill, or tarragon.
- Instead of apple cider vinegar, you can use white wine vinegar or lemon juice.
- Agave nectar or maple syrup can be used instead of honey.
Variations:
- Add some sliced red onion or scallions for extra flavor.
- Toasted nuts or seeds, such as almonds or sunflower seeds, can be sprinkled on top for crunch.
- For a creamier slaw, mix in some Greek yogurt or mayo.
Tips and tricks:
- Use a mandoline or sharp knife to slice the fennel very thinly for the best texture.
- If you don't have fresh herbs, you can use dried herbs instead, but use only half the amount.
- Taste the slaw before serving and adjust the seasoning as needed.
Storage instructions:
Store any leftover slaw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This slaw is best served cold and does not need to be reheated.
Presentation ideas:
Serve the slaw in a large bowl or on individual plates. Garnish with extra herbs or toasted nuts.
Garnishes:
Fresh herbs or toasted nuts can be used as a garnish.
Pairings:
This slaw pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
Serve this slaw alongside roasted vegetables or a grain salad.
Troubleshooting advice:
- If the slaw is too dry, add a little more olive oil or vinegar.
- If the slaw is too acidic, add a little more honey or agave nectar to balance the flavors.
Food safety advice:
Make sure to wash the fennel and carrots thoroughly before using.
Food history:
Fennel is a popular vegetable in Mediterranean cuisine and has been used for centuries for its medicinal properties. Carrots are believed to have originated in Afghanistan and were first cultivated for their medicinal properties.
Flavor profiles:
This slaw is fresh and crunchy with a slightly sweet and tangy dressing.
Serving suggestions:
Serve this slaw as a side dish at a summer barbecue or as a light lunch with some crusty bread.
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Taste: Crisp, Tangy, Refreshing, Herbal, Sweet