Fennel is sometimes overlooked in the CSA share, but it’s one of the most versatile vegetables in we grow! When fennel is used raw, it’s crunchy and flavorful. This light slaw is a great addition to any picnic or barbecue. Flavored mostly with lemon juice, it’s light and friendly for just about any diet. If you want to mix it up try swapping the lemon for orange juice, another great compliment to fennel. If you have a food processor, this is the handiest tool for making crunchy slaws. Ours has an adjustable slicing blade. I went super fine on this version which was a nice way to enjoy the fennel.
Lemon Fennel Slaw
1 small head of cabbage (to equal about 8 cups shredded)
1 fennel bulb
juice from 1 lemon
2 tablespoons apple cider vinegar
2 tablespoons olive oil
Prep the Vegetables.
- Slice the cabbage in half and remove the core. If using a food processor, cut into wedges that will fit in the feed tube. Otherwise use a sharp knife. Shred cabbage, you should have about 8 cups.
- Remove the bottom and top green parts of the fennel. Slice in half lengthwise, then into quarters. Slice with food processor or sharp knife.
- Remove the tops and bottoms of carrots and shred.
Toss the slaw with remaining ingredients in a large bowl.