Warm Fennel, Carrot and Onion Slaw

Are you looking for that, kind of, something different side dish?  I was, so I developed this warm fennel, carrot and onion slaw recipe.  Weeknight side dishes can be, at times, very redundant.  The side is usually the last thing I think of, so we end up with a salad, or fresh or frozen vegetable…anything quick.  This dish is a nice change.  If you like fennel, you will love this, if you haven’t tried fennel give this dish a try.  Fennel has a mild licorice flavor, the dressing reduces this flavor a bit and ties together all the flavors.

For this recipe I use one fennel bulb, ½ of a sweet onion and 2 carrots.  When you slice your vegetables, try to slice them all the same length and width.  The dressing is a simple apple cider vinegar and mustard dressing, sweetened up with a bit of vinegar.  This dish could not be easier.

Fennel is rich in potassium; it also regulates the function of the digestive tract.  I find it helps relieve indigestion, as well.

This side dish would pair nicely with chicken or pork.  I served this alongside roasted pork tenderloin.

Enjoy!

Warm Fennel, Carrot and Onion Slaw

Serves 4 – 5 depending on the serving size

Slaw Ingredients:

2 Tbls. Extra virgin olive oil

½ Medium Sweet onion, sliced thin
1 Fennel Bulb, top stalks removed, cored and sliced lengthwise (use only the bottom white bulb)
2 Carrots, peeled and sliced very thin into about 2” long slices

 Dressing Ingredients:

1 Tbls. Apple cider vinegar
2 Tbls. Cold water
1 Tbls. Honey
¼ Tsp. Ground mustard
1/8 Tsp. Celery seed
 

Heat a large non-stick skillet over medium heat; add the oil and spread to coat the skillet.  Add the onion and sliced fennel.  Cook until onions become translucent.  Add the carrots, and cook until they are just tender crisp.

Meanwhile, prepare the dressing by placing all the dressing ingredients into a small bowl.  Wisk until combined.  Set aside.

When the vegetables are tender, turn off the heat and pour the dressing over the vegetables.  Mix to combine and coat all the veggies.

Serve it warm.