I love salads and slaws. Especially in the summer. They are light and vibrant, and they are the perfect sidekick to a good cut of meat. After all, does slow grilled meat really count as BBQ without a side of slaw?
I had gotten a good sized portion of fennel in my CSA box a couple weeks ago. I like fennel roasted with root veggies, but I was looking for something different to do with it this time. I really like the way this salad turned out. I refrigerated it overnight before serving, and stirred it a handful of times to redistribute the dressing. The fennel and the dressing work well together, and the apple really wakes everything up.
This is simple to throw together. It makes a great side, but I found myself just grabbing a bowl and snacking on it. Give this one a try and let me know how you like it. If you want to play with the flavors a bit, I think some raisins would also work well in this salad, and maybe some sliced almonds.
Lime Ginger Fennel Salad
This is a fresh, tasty salad that will brighten things up on a warm summer day.
- 1 stalk fennel
- 2 granny smith apples (or 1 large one)
- 1 lime (or lemon) juiced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup avocado oil
- 1/2 tsp ginger powder
- salt & pepper
- 2 tbsp sesame seeds
Thinly slice fennel bulb and stalks, and loosely chop the fronds.
Halve the apples, remove the core, and slice thinly.
Combine lime juice, avocado oil, soy sauce, sesame oil, and ginger powder. Whisk until smooth.
Dress fennel and apples with dressing and toss to coat. Add salt and pepper to taste.
Refrigerate at least 2 hours or overnight to allow flavors to meld.
Optional: Serve salad topped with sesame seeds toasted in a warm pan.