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Fennel Slaw With Carrots, Capers And Fresh Coriander

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Fennel Slaw With Carrots, Capers And Fresh Coriander

By Diane Kochilas

Prep Time 15

Servings

Mediterranean Diet, Recipes, Salads, Salads, Snacks, The Ikaria Diet, Vegan

Prep Time 15

Servings

Mediterranean Diet, Recipes, Salads, Salads, Snacks, The Ikaria Diet, Vegan

Ingredients

2 large fennel bulbs trimmed
2 medium carrots peeled
1 garlic clove minced
2 Tbsp small capers in brine rinsed and drained
3 Tbsp chopped fresh coriander
3 Tbsp extra virgin Greek olive oil
Strained fresh juice of 1 lemon
½ tsp powdered ginger
Greek sea salt to taste

Instructions

Using a mandolin, grater or sharp chef’s knife, cut the fennel into thin ribbons, like matchsticks. Using a mandolin or grater, shred the carrots to the same thickness.
Toss the fennel, carrots, garlic and capers together. Sprinkle with coriander.
Whisk together the olive oil, lemon juice, ginger and salt. Pour over the salad, toss, and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Fennel Slaw With Carrots, Capers And Fresh Coriander