1 fennel bulb -- stemmed and trimmed
TIPS: A mandoline with a hand guard is best to use for consistent thin slices. To easily handle the radishes, stick a salad fork into one end of the radish to protect your fingers, and then slice on the mandoline.
Using a mandoline with a hand guard or a very sharp knife, thinly slice fennel, celery, radishes and onion and place in a medium bowl. Toss with salt and pepper. Add vinegar and olive oil and toss again. Place in a tightly sealed container and refrigerate until ready to use (up to 3 days). Yields about 4 cups.
Single Serving size=1 cup; Sugar (natural) 1.5 g; Total Carbohydrates 3 g; Fat 2 g; Sodium 200 mg; Calories 32; Cholesterol 0 mg; Protein .5 g; Fiber 1.3 g
Copyright © 2009 Carol Stevens, Shaboom's Kitchen, All Rights Reserved