Sunchoke-Fennel Slaw Recipe

Cooking Directions

• STEP 1.Start by peeling and thinly slicing the sunchokes and fennel bulb.
• STEP 2.In a large bowl, combine the sliced sunchokes, fennel, and chopped parsley.
• STEP 3.In a separate small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the vinaigrette.
• STEP 4.Pour the vinaigrette over the slaw and toss until well coated.
• STEP 5.Let the slaw sit for at least 10 minutes to allow the flavors to meld together.
• STEP 6.Serve the Sunchoke-Fennel Slaw chilled and garnish with additional parsley, if desired.

Cooking Tips

• To prevent the sunchokes from turning brown, you can soak them in a bowl of water with a splash of lemon juice.
• For added crunch, you can sprinkle some toasted nuts or seeds, such as almonds or sunflower seeds, on top of the slaw before serving.
• This slaw can be made ahead of time and stored in the refrigerator for up to 2 days. Just give it a good toss before serving.

Storage and Serving

• Store the Sunchoke-Fennel Slaw in an airtight container in the refrigerator.
• Serve the slaw chilled as a side dish with grilled meats or as a topping for sandwiches or tacos.
• This slaw also pairs well with seafood dishes, such as grilled fish or shrimp.