Fennel-Cucumber Slaw Recipe From Volt
Recipe adapted from Bryan Voltaggio of Volt
Fennel-Cucumber Slaw
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
- Shave or julienne the fennel to 1/16-inch thickness. Use a mandolin to shave the cucumbers to between ¼- and 1/8-inch thickness.
- 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.