Pear & Fennel Slaw

Across the Mediterranean, fennel’s crisp bite and soft anise perfume anchor countless raw salads. This pear and fennel slaw pairs paper-thin bulbs with juicy pears and radicchio under a bright lemon-honey vinaigrette.

Serves 4 · 20 min prep

Estimate for one serving

• 195 cal
• 4g protein
• 26g carbs
• 10g fat
• 3g fiber

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Ingredients

• 2 firm ripe pears
• 2 medium fennel bulbs
• 2 tbsp fennel fronds
• 1 small head radicchio
• 3 tbsp fresh lemon juice
• 2½ tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 cup toasted pumpkin seeds
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh mint leaves

Instructions

1. 1Trim the fennel bulbs, reserve the feathery fronds, and slice the bulbs paper-thin on a mandoline or with a sharp knife. Place in a large mixing bowl.
2. 2Core the pears and cut them into thin matchsticks or very thin slices. Immediately toss with a spoonful of the lemon juice so they stay bright.
3. 3Halve the radicchio, remove the core, and thinly shred the leaves. Add to the bowl with the fennel.
4. 4In a small bowl, whisk the remaining lemon juice, olive oil, apple cider vinegar, honey, Dijon, salt, and pepper until smooth.
5. 5Pour the dressing over the fennel, pears, and radicchio. Toss thoroughly so every strand is coated.
6. 6Chop the reserved fennel fronds and the mint leaves. Fold them into the slaw along with most of the toasted pumpkin seeds.
7. 7Let the slaw sit for 5–8 minutes at room temperature so the fennel softens slightly and the flavors bloom.
8. 8Taste and add a pinch more salt or a squeeze of lemon if it needs brightness.
9. 9Transfer to a serving platter or pack into lunch containers. Scatter the remaining pumpkin seeds on top just before eating so they stay crunchy.