Fennel Slaw
Ingredients
- 2 large fennel bulbs with a few chopped fronds (the frilly green leafy part)
- 3 tbsp olive oil
- zest of 1 lemon (meyer preferred)
- 3 tbsp lemon juice (meyer preferred)
- 2-3 tbsp flat-leaf parsley finely chopped
- 1/2 cup parmesan Cheese, grated (or Nut Parm Sprinkle*)
- Salt and Pepper
*Nut Parm Sprinkle
- ½ cup raw almonds
- ½ cup raw cashews
- ¼ nutritional yeast
- ¼ tsp garlic powder
- ¼ tsp. Salt
- Add all ingredients to mini processor and process into a fine sprinkle consistency.
Instructions
- Slice the fennel bulbs horizontally into very thin pieces. Remove any large core parts. Place in a large mixing bowl with chopped fronds.
- Add olive oil and lemon juice. Toss and let sit for about 10 minutes to soften fennel (this step can also be done up to 2 days in advance).
- Before serving, add the parsley and Parmesan cheese (or Nut Parm Sprinkle), a pinch or two of salt and a generous pinch of black pepper.
- Toss together and serve immediately.