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hello! this sounds delicious, but help me to understand what type of mustard works best. would dijon be the answer? thanks!
Hi Tiffany, thanks for your question! Although I think any smooth mustard will work, Dijon will probably work best, so I’ve updated the recipe to reflect that.
Thanks for the great recipe. I also bought watermelon radishes when I bought my fennel so I decided to slice some of these and add them to the mixture…yum!
Perfect! I hated fennel the first time I made it. I roasted it and was just overwhelmed with that flavor. But this recipe I really like!
Nice recipe with a nice contrast of flavor, I cut down on the olive oil and finished with a little orange oil then tossed with pickled red onion, baby arugula, oak leak and raddishes matchsticks. Paul
Absolutely loved this way to use the 3 small fennel bulbs I had rec’d in my CSA box! I have apple mint in my herb garden and I may have increased the amount just a bit since I love it so much. I also decreased the sugar by half because I try to add as little as possible. I didn’t have fresh shallots so used Penzey’s dried shallot flakes (still 2 tsp). Thanks so much for this recipe as it was fantastic!
quick and easy. I liked it. thanks.
Tried your fennel slaw. Absolutely delicious. I added a wee bit more sugar and next time may try about a teaspoon extra.O, and I’ll remember to tripple the recipe. I ate about half of it (just tasting of course) before I even served it.
I really like this on its own but as I was eating lunch today I decided to put it on my fork with some fresh pineapple. Wow! Thanks, Elise. I’ll be making this again for sure.
I’ve made this several times, and it is always a huge hit. We especially like it served on top of or with roasted salmon. My husband will eat it out of the bowl. It’s that addictive! And, it’s super easy to make. A real winner :)
OK, so I made it again and I just have to ask – is it dried mustard, or mustard from a jar? I think both times I made it with dry mustard because it didn’t occur to me, but now it did.
Enquiring minds want to know… ; )
PS: Still love it!!!
Great question! Mustard from a jar. :-) ~Elise
I made this with some grilled salmon for dinner and for a family BBQ. Everyone LOVES this dish! It is a wonderfully fresh take on the traditional slaw. Thanks so much!
So Delicious! Light and refreshing, great with
any recipes for salmon and fennel? braised maybe?
thanks so much!
Hi Elise, just wanted to say this fennel slaw is my new favourite salad! I don’t usually follow salad recipes to the tee but I did for the mint vinaigrette and it was amazing!! So fresh and tasty and the sugar was a good call. Thanks so much!
So glad you liked it! ~Elise
Bonjour de Nantes!
I have suscribed to your newsletter for a while now, but it was the first time I had been trying one of your recipes… and what a blast !! Everybody loved it!! The vinaigrette recipe is great for any other salad!
Thanks for you time and generosity !!
Keep going !!:))
This is an inspired recipe! I agree with the person who said that shaving the fennel will make a big difference in the outcome–this time I sliced it as thinly as possible and it was still very good. I can’t wait to try it tomorrow after it’s laid around in the fridge for a bit.
This was my first time trying fennel! I don’t like licorice, so I was a bit hesitant, but I am an adventurous foodie and love to cook and try new foods so I thought…what the heck! I made this for our Memorial barbeque and put it out with regular slaw as well. I my surprise, all of the women at the barbeque thought this was the bee’s knees! The men thought it was terrible! Maybe they just weren’t as adventurous as the ladies! I will definitely be making it again. I agree with Teresa that there was a bit too much dressing. I had the rest today for lunch and had to pour away the dressing to keep from dripping it on me at work. Next time, if I have a small bulb of fennel, I will cut the dressing by half.
We ate this today with our Memorial Day dinner and it was delicious. It complimented, as sort of a relish in some ways, the rest of the meal we were having (grilled spiced chicken, corn on the cob, tossed green salad and lemony potato salad).
I used two medium fennel bulbs (also sold as Anise in the grocery store), and it was the right amount of vinaigrette.
You’ve got another winner here! Thanks for your great recipes.
Great! So happy to hear it. ~Elise
I’m working on this recipe now and I was surprised that there isn’t vinegar in the ingredient list. I was really expecting some rice-wine vinegar. It still tastes good, I’m just a little confused since it’s not what I’m used to making for this type of dish.
The “vinegar” acid is coming from the lemon juice. ~Elise
Is it just me, or did you have a *huge* fennel bulb when you made this? I made it today and there was so much dressing I shaved another fennel bulb so that it wouldn’t be overdressed, or, that the vinaigrette would not be wasted. Even still, there is a lot of dressing still lurking at the bottom of the bowl.
Can you estimate how much shaved fennel (say, in cups) you ended up with?
It’s still marinating, so I’ll have to report back on taste! Can’t wait.
Yes, as a matter of fact we did! We also used some of the dressing for a marinade. So I’ve adjusted the recipe and cut the dressing ingredients in half. Thanks! ~Elise
I tried this recipe last night, and everyone liked it. I’m always looking for new ways to serve veggies. I had never tried raw fennel this way and was pleased that the licorice flavor was quite subtle and blended well with the other flavors.
The vinaigrette was particularly good and I’ll probably be trying it soon on other veggies like sliced carrots or a bag of the rainbow slaw that they sell at the grocery store (shredded broccoli and cauliflower stems with a bit of red cabbage).