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Fennel Coleslaw with an Herbed Vinaigrette
<p>Here at Wild Meadows Farm we have the advantage of meeting many different people who come to work and learn. Naturally they bring their favorite recipes to share with us and we quickly adapt them to use whatever we have growing on the farm. Feel free to replace the herbs with what you have available to you, and get creative with some of the other ingredients too. (For example, use Dijon mustard instead of plain yellow).</p> <p>Hint: if you are looking for a salt-free option, you can always leave out the salt. If you like a salt-like flavor, adding tangy things will help (in this case, more lemon juice).</p>Source: adapted from simplyrecipes.com (Entered by Jenifer Perry)
Serves: 4-6 servings as a side dish
1 large fennel bulb, or two medium
1 1/2 tsp honey (use sugar to make this vegan)
2 TB lemon juice
1/4 cup olive oil
1/2 tsp mustard
1/2 tsp salt
1 TB fresh mint, chopped
1 TB fresh tarragon, chopped
2 tsp minced shallot, onion or leek
Step by Step Instructions
- Slice the fennel bulb, stems and fronds as thinly as possible. Set aside.
- In a medium bowl, mix all other ingredients well. Stir in the sliced fennel.
- Cover your coleslaw and chill for at least one hour so the flavors blend together.
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