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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