Snap Pea and Fennel Slaw
This is a terrific side slaw with fish. Also crisp and light in a fish taco.
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 tsp. maple syrup
Salt and pepper
1 1/2 c. thinly sliced fennel (including 1-2 Tbsp. chopped fronds)
1 1/2 c. snap peas, trimmed and thinly sliced on diagonal
2-3 tsp. sliced green onion
Whisk together lemon juice, olive oil, and maple syrup. Season with a dash of salt and pepper.
Combine the fennel, snap peas, and onion in a bowl, and lightly toss with vinaigrette.
Recipe created or adapted by Liz Talley, Urban Graze
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