Open Accessibility Menu

Fennel-Pepper Slaw

Published in Recipes, Snacks Author: CentraCare

Recipe from My Recipes


  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • Salt and freshly ground black pepper
  • 2 small heads fennel (about 1 3/4 lbs. total)
  • 3 red, yellow, and/or orange bell peppers, stemmed, seeded, and slivered lengthwise


1. In a small bowl, whisk lemon juice, olive oil, mustard and honey to blend. Add salt and pepper to taste.

2. Trim stalks from fennel; chop enough feathery green fronds to make 2 tbsp. and reserve. Cut heads in half lengthwise, then shave into paper-thin strips or cut into thin slivers.

3. In a bowl, combine fennel and bell peppers. Drizzle with dressing and mix gently to coat; cover and chill at least 1 hour and up to 1 day. Just before serving, sprinkle with reserved fennel fronds.

Yield: 6 servings

Nutritional Information Per Serving
  • Calories: 114
  • Fat: 7 g.
  • Sat. Fat: 9 g.
  • Sodium: 111 mg
  • Carbs: 13 g.
  • Fiber: 3.6 g.
  • Protein: 1.5 g.