Prep 15 mins
Cook 0 mins
Crunchy. I love this with pan-fried rockfish and braised lentils.
- 3 fennel bulbs (finely shaved)
- 1 red onion, small (finely shaved)
- 1 tablespoon fresh dill
- 1 -2 garlic clove
- 1⁄4 cup rice wine vinegar (or white balsamic vinegar)
- 2 teaspoons honey
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 tablespoon olive oil
- Cut the fennel (Anise) bulbs in half and remove the core. Shave on a mandoline or in a food processor. Cut the red onion in half, tip to root, and shave half moons the same way.
- Combine the vegetables in a bowl and add the chopped, fresh dill.
- With a mortar and pestle, smash the garlic with salt and pepper, adding the honey, vinegar and oil slowly. I like the pear-infused white balsamic vinegar. The rice wine vinegar is sweeter, so you might add more honey with the balsamic.
- When well combined, drizzle over vegetables, toss well and chill for at least 1 hour (if you have the time), to wilt onions slightly.
- Check seasoning.
- I serve this in a bowl with warm lentils in the bottom, crispy fish (Salmon or Rockfish) on the lentils and the slaw on top. Comfort food at its best.
I made this but substituted white onions since I had them already sliced. I sliced the fennel and onions with a knife as thin as I could. This salad is really very fresh and delicious. It is so much better than cole slaw and I think green cabbage could also be added and be great. I don't really like dill, but here it made the dish.