Cabbage is king when it comes to coleslaw, but a sweeter, milder main ingredient that’s just as crisp and delicious can be swapped in for a refreshingly different side to serve with burgers and sandwiches. Fennel, an herb related to parsley and dill, has a tender bulb that can be shaved or sliced into crunchy ribbons that lend a little licorice flavor to a salad. In this recipe, a simple olive oil and lemon dressing—kicked up with garlic if you’d like—and a touch of turmeric and exotic saffron blend together perfectly with fennel for a delightful dairy-free slaw that’ll be the hit of the picnic.
Vegan Picnic Recipe: Simple Fennel Slaw
2 medium-size fennel bulbs, shaved or thinly sliced
2-3 Tbsp. extra virgin olive oil
Juice of 1 lemon
1 tsp. saffron
½ -1 tsp. turmeric, to taste
Freshly ground black pepper, to taste
Optional: 1 clove of garlic, diced
1. In a jar with easy-pour spout, combine olive oil, lemon juice, spices and garlic (if using). Mix well.
2. Place sliced fennel in large bowl. Pour dressing over fennel and massage with hands to coat.
3. Serve immediately or let marinate for an hour.