Description
A refreshing and vibrant fennel and mango slaw combining the crispness of thinly sliced fennel with the sweet juiciness of ripe mangoes, brightened with lime juice and fresh cilantro, and a touch of heat from jalapeno or chili flakes. Perfect as a light side dish or a crisp salad.
Ingredients
Slaw Ingredients
- 1 large head of fennel (or 2 small ones)
- 3 mangoes (preferably yellow varieties)
- Juice of 1 lime
- 1 bunch of cilantro
- Extra virgin olive oil, to taste
- 1 small jalapeno or 1 teaspoon chili flakes (optional)
- Salt & pepper, to taste
Instructions
- Prepare the fennel and mango: Thinly slice the fennel to create crisp, delicate strands. Peel the mangoes, remove the pits, and slice the flesh into pieces similar in size to the fennel slices for balanced texture.
- Prepare the cilantro and jalapeno: Strip the cilantro leaves from their stems—reserve the stems for other uses like broth—and mince the leaves finely. If using fresh jalapeno, carefully remove the membrane and seeds to reduce heat and chop the pepper finely for even flavor distribution.
- Mix and dress: Combine the fennel, mango, and minced cilantro in a large bowl. Dress the slaw with the lime juice, a drizzle of extra virgin olive oil, and season with salt and pepper to taste. If using, add the finely chopped jalapeno or chili flakes to add a subtle kick.
- Taste and adjust: Taste the slaw and adjust the seasoning as needed. Add more lime juice if a brighter acidity is desired, or adjust salt and pepper for balance. Serve immediately for the freshest flavor and texture.
Notes
- For a milder heat, omit the jalapeno or chili flakes.
- Reserve fennel stems for making vegetable broth or add finely chopped stems to the slaw for extra texture.
- This slaw is best served fresh but can be refrigerated for up to 1 day; the fennel may soften over time.
- Use ripe, sweet mangoes for optimum flavor contrast with the fennel.
