Fennel Artichoke Slaw

by KalaLea on May 13, 2011 • Posted in Recipes

Recipe by KalaLea K

photo_fennelartichokeslawServes 4 tangy tweeting teenagers

With the left over fennel from last week’s Sweet Potato Fennel dish, let’s make a slaw of sorts. It’s Friday and I love a tasty sandwich. Update June 28, 2011: read this great article about the healing properties of fennel. Have a splendid weekend!

You will need:

2 carrots (not baby carrots please)
several slices of chopped fennel
1 fat TBSP of grated ginger
1 jar of artichoke hearts
1/2 jar roasted red peppers or roast your own
1/4 red onion sliced finely (or more if you like onions)
1 TBSP apple cider vinegar
1 TBSP extra olive oil (maybe more)
1 tsp of sea salt
1 pinch of dried red pepper flakes or a teeny weeny bit of cayenne
lime zest and juice

PREP it UP! (you need a large bowl)

  • Grate or chop the ginger in teeny pieces
  • Grate or cut your carrot in long strips and put inside bowl
  • Wash and chop the fennel (removing the outer layer of the fennel bulb first) then chop finely
  • Chop the artichokes in small pieces
  • Chop the red onions in long thin slices
  • Slice roasted red pepper in long thin slices

1. Add olive oil, apple cider vinegar, a little bit of juice from artichoke jar, and red pepper flakes (unless you don’t like spice)

2. Stir all ingredients together with wooden spoon in large bowl and sprinkle with salt and pepper flakes

photo_fennelartichokeslaw2
EAT!

Add this slaw to any sandwich or salad. I prepared Gardeinβ„’ beefless tips, a meat substitute, with fried onions and served this with pita bread, and green lettuce as shown here. If you have a zester, grate the outside of lime and squeeze the juice onto the sandwich then ENJOY!

NOTE: this slaw can store in the fridge in a sealed container for 3-4 days

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What’s in Season: Spring

Apricots
Artichoke
Arugula
Asparagus
Avocado
Beets
Carrots
Cherries
Collards
Fennel
Mango
Mint
Pineapple
Radishes
Rhubarb
Snow Peas
Spinach
Strawberries
Sugar Snap Peas
Vidalia Onions


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