Fennel And Bell Pepper Slaw With Basil
serves 2-4
If you're craving something crunchy and light, then this is the dish for you. The fennel and cabbage are perfectly crisp, and sharply (in other words, well) dressed with bright herbs and vinegar.
1 shallot, minced
1 tablespoon fresh lime juice
1 tablespooon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
3 bell peppers, thinly sliced
1 large head savoy cabbage, thinly sliced
3 fennel bulbs, thinly sliced
2 cups loosely packed fresh basil leaves, thinly sliced
prep: 15 minutes
total: 15 minutes
small bowl
whisk
large bowl
1. In a small bowl, whisk together the minced shallot, lime juice, vinegar, mustard, soy sauce, salt and pepper. Let these ingredients sit for 10 minutes to mellow the flavor of the shallot. Then drizzle in the olive oil in a thin stream, whisking constantly until the dressing emulsifies.
2. Prep the vegetables and combine them in a large bowl. Toss the vegetables with a little vinaigrette at a time, until they're coated but not drenched. Toss in the basil leaves and add salt and pepper to taste.
2. Prep the vegetables and combine them in a large bowl. Toss the vegetables with a little vinaigrette at a time, until they're coated but not drenched. Toss in the basil leaves and add salt and pepper to taste.
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