Fennel Slaw With Persimmons And Lime Vinaigrette

Name: Fennel Slaw With Persimmons And Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fennel Slaw with Persimmons; 2 large fennel bulbs; 1 medium carrot; 1/2 english cucumber; 3 scallions; 1 jalapeno pepper or 2 serrano chiles; 2 Fuyu persimmons (some people insist on peeling them, but I don't bother); 3-4 tablespoons chopped cilantro; Sprinkling of salt and white pepper; Lime Vinaigrette; Zest of one lime, finely grated; 1/4 cup fresh lime juice; 1 tablespoon shallot, finely minced; 1 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/2 cup extra virgin olive oil, more if dressing is too acidic

Servings: persons

Fennel Slaw with Persimmons
2 large fennel bulbs
1 medium carrot
1/2 english cucumber
3 scallions
1 jalapeno pepper or 2 serrano chiles
2 Fuyu persimmons (some people insist on peeling them, but I don't bother)
3-4 tablespoons chopped cilantro
Sprinkling of salt and white pepper
Lime Vinaigrette
Zest of one lime, finely grated
1/4 cup fresh lime juice
1 tablespoon shallot, finely minced
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 cup extra virgin olive oil, more if dressing is too acidic

1
Peel any discolored or fibrous areas off of the outside of the fennel bulbs. Cut in half and remove cores. Using a hand mandoline, finely slice the fennel.
2
Peel, cut in half and remove seeds from the cucumber. Use the mandoline to slice the cucumber.
3
Peel and finely julienne or shred the carrot and scallions.
4
Cut the jalapeno in half lengthwise, remove the seeds and stem, then finely slice across to make thin half-moons.
5
Remove the stems from the persimmons, cut in half from pole to pole. Using the mandoline, finely slice across the halves, revealing the beautiful internal pattern.
6
Combine all of the vinaigrette ingredients in a blender or mixing jar.
7
Toss the slaw ingredients with the vinaigrette and chopped cilantro.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Fennel Slaw with Persimmons, 2 large fennel bulbs, 1 medium carrot, 1/2 english cucumber, and more.

Yes, Fennel Slaw With Persimmons And Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!