Fennel-Cucumber Slaw

Recipe adapted from Bryan Voltaggio of Volt

Fennel-Cucumber Slaw
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Fennel-Cucumber Slaw adapted from Bryan Voltaggio of Volt
Servings
12
servings
Ingredients
  • 1 fennel bulb
  • ¼ cup fennel fronds, chopped
  • 2 cucumbers
  • 1 cup rice wine vinegar
  • ¼ cup Dijon mustard
  • 1 tablespoon sugar
  • ¼ cup chives, chopped
  • ⅛ cup shallots, julienned
  • Salt and freshly ground pepper
Directions
  1. Shave or julienne the fennel to 1/16-inch thickness. Use a mandolin to shave the cucumbers to between ¼- and ⅛-inch thickness.
  2. Combine all of the ingredients in a bowl and salt and pepper to taste. Cover with plastic wrap and refrigerate, letting the ingredients marinate for a day. Serve as a side or on sandwiches.
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