Nutritional Wisdom with Carly Pollack

Fennel Slaw

Clean Living Cookbook

1 large fennel bulb
1/2 cup coconut oil, melted
1/8 cup lemon juice
1/2 medium lemon, zested
1/8 cup parsley, chopped
sea salt, to taste
black pepper, to taste

Trim and core the fennel bulbs, then slice lengthwise. Combine the fennel, coconut oil, lemon juice and zest in a large bowl, and let stand for 10 minutes. The acid in the lemon juice will soften the fennel slices. Before serving, mix in the chopped parsley and season with salt and pepper.

2 Servings