As we haltingly wade into spring, I’m craving culinary combinations that are fresh, raw and multidimensional.
Fennel is a member of the plant family that contains the flavors people love to hate: dill, cilantro and caraway. But even if you have a fennel aversion like myself, the citrus dressing for this cinch slaw tames the more pungent and peppery vegetables.
When you think of coleslaw, either mayonnaise or vinegar likely comes to mind. Thankfully, this make-ahead recipe has neither. Traditional recipes also include granulated sugar, but I’ve substituted a small amount of agave nectar as a sweetener. The sprightly dressing highlights the crunchy vegetables, resembling a salad more than a runny slaw.