"While driving along the California coast, we stopped at River's End, in Jenner," say Susan and Malcolm Duncan of Waco, Texas. "The fennel slaw was addictive, and we're not even fennel people. Do you think you could get the recipe?"
Recipe information
Total Time
15 min
Yield
Makes 4 servings
Ingredients
2 tablespoons cider vinegar, or to taste
1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper, or to taste
2 teaspoons sugar
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon salt
1 1/2 lb fennel (sometimes called anise; about 1 1/2 large bulbs)
Preparation
Step 1
Whisk together all ingredients except fennel.
Step 2
Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.
Step 3
Toss fennel with enough dressing to coat, then season with salt and pepper.
