Fennel can be an acquired tasted for some. This white or pale green root vegetable is slightly bitter, slightly sweet, with the after taste of black licorice. For those of us who are accustomed to fennel it’s a delightfully crunchy, refreshing, and unique flavor used in salads, coleslaw, and soups.
Some of the components of the essential oils in fennel are said to stimulate secretion of digestive and gastric juices, while reducing inflammation of the stomach and intestines, and facilitating proper absorption of nutrients from the food. The leaves and seeds of the fennel plant are used in many cultures to assist digestion and decrease inflammation. [Source]
The fennel plant is a cool weather crop, meaning this veggie will be prime to eat in the next few months here in North America. This salad has been a staple in my fridge the past few weeks, it’s the perfect healthy go-to.
If it’s your first time working with fennel, here’s a quick and video on the best way to chop this multi-layered veg.
Crunchy Fennel Salad
- 2 tbs plain Greek yogurt or Kefir
- 2 tbs Veganaise
- 2 tbs olive oil
- 2 cloves garlic, minced
- 1 bunch green onions, chopped finely
- juice of 1/2 a lemon
- salt and pepper to taste
- 1 large fennel bulb, diced
Step 1: With the exclusion of chopped fennel and green onion, place all other ingredients into a high speed blender or food processor. Blend vigorously until creamy sauce forms.
Step 2: Pour sauce over chopped fennel and stir in green onion.
Recipe from my good friend Donna Wong.