There’s nothing like an easy slaw to serve to balance out all the grilled things. Thinly sliced crunchy fennel and finely chopped broccoli get mixed in a mustard lime dressing for a simple refreshing side that pairs perfectly with this week’s skewers and cornbread. This tastes best after it has marinated in the fridge overnight, so I highly recommend making it the day before.
Ingredient Highlight
Fennel! This flowering bulb is a member of the carrot family, surprisingly. It has a slightly sweet, licorice flavor and very pleasant refreshing crunch. I love cooking or roasting fennel because it brings out it’s natural sweetness.
Fennel is a good source of fiber, potassium, vitamins A + C, calcium, iron, and many other minerals. I love fennel for it’s heart-healthy nutrients and digestive supporting fiber and carminative properties.
Servings 6 People
Prep Time 10 minutes Ingredients
- 2 fennel bulbs, cored, halved lengthwise, thinly sliced about 4 cups
- 3 cups finely chopped broccoli florets
- 3 tbsp lime juice
- tbsp 1 dijon mustard
- ½ tsp kosher salt
- Make it creamy! Add in 2 tablespoons whole milk Greek yogurt or mayonnaise and an extra tablespoon of mustard for a creamier version.
Instructions
- In a large bowl, whisk together the lime, mustard, and salt. Add the fennel and broccoli and toss to coat.
- The slaw is delicious with the yogurt sauce from the Chipotle Pork Skewers recipe. Eat it all together!
Items you can prep ahead (optional)
- Thinly slice 2 fennel bulbs (about 4 cups)
- Finely chop 3 cups broccoli florets
- Make the slaw
Substitutions:
- Use any raw crunchy veggies equal to 5 cups either thinly sliced or finely chopped. Cabbage, radish, carrot would all work.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- This slaw is delicious as a side to anything grilled or heavy.
- Use it to top bowls, tacos or salads.
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