Fennel and Bell Pepper Slaw

1. 1

   In a small dry skillet, toast the caraway seeds over moderate heat until fragrant, about 2 minutes.

2. 2

   Let cool, then coarsely grind.

3. 3

   In a small bowl, mix the lemon juice with the sugar and a large pinch of salt.

4. 4

   In a large bowl, toss the fennel with the peppers, then with the lemon juice mixture and the ground caraway.

5. 5

   Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.