Fennel Slaw with a Mint Vinaigrette


  • 1 large fennel bulb (or 2 medium bulbs)
  • 2 Tbsp lemon juice
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoons raw honey (optional)
  • 1 Tbsp chopped fresh mint
  • 1/2 minced onion
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil


  1. Make the vinaigrette. Put the lemon juice, mustard, salt, raw honey, mint, onion and olive oil in a Nutribullet cup or blender and pulse briefly to combine.
  2. Using a mandoline or knife, shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Chop some of the fennel fronds as well to toss in with the salad.
  3. Add the fennel and vinaigrette to a mixing bowl and mix as much as possible to get everything distributed.
  4. Marinate for at least an hour – either on the counter or the fridge.

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