Mahgreb Fennel Slaw - North Africa

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Mahgreb Fennel Slaw - North Africa

For the salad:

1 large fennel bulb, trimmed and shredded, fronds

reserved

3/4 c. shredded carrots, or more to taste

1 bunch radishes, trimmed and shredded

Black olives, for garnish (optional)

For the dressing:

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

Salt and freshly ground black pepper to taste

 

 

 

 

1. In a large serving bowl, combine the fennel,

cucumber, and radishes.

 

2. To make the dressing, whisk together the oil and

lemon juice in a small bowl. Season with salt and

pepper.

 

3. Pour the dressing over the salad and toss to mix

and coat. Serve the salad garnished with the reserved

fennel fronds and olives, if desired.

 

Serves: 6

 

Per serving: 56 calories, 0 protein, 5g fat, 3g

carbohydrates, 0 cholesterol, 86mg sodium, 0 fiber.

 

Source: Tante Saadia, Morocco

Formatted by Chupa Babi: 10.23.07

 

ChupaNote: a raw vegetable salad is served with most

meals in the Mahgreb (North Africa). This is fairly

typical. You could replace the carrots with cucumber,

or red cabbage. Or replace the fennel with cucumber or

red cabbage. Season to taste.

 

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