Fennel-Tangerine Slaw

Name: Fennel-Tangerine Slaw
Ingredients: 2 medium bulbs, fennel, trimmed and chopped coarse; 2 , tangerines or clementines, peeled, segmented, seeds removed, and segments halved crosswise; 1/4 cup, chopped fresh parsley leaves; 2 tablespoons, lemon juice from 1 large lemon; 2 tablespoons, grainy mustard; 1 medium clove, garlic, minced; 1/2 cup, olive oil

Side Dishes
Fruit
Vegetables
Quick
Salads

Appears in Cook's Illustrated November/December 1997

"Slaw" is a version of the Dutch word for salad— this dish proves that slaw doesn't need to be made from cabbage nor is it just for the summer.

SERVES 6 to 8 (Makes about 4 cups)

TIME 10 minutes

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