Serves: 4-6 as a side
Ingredients
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2 fennel bulbs — halved, cored, and very thinly sliced (mandolin recommended)
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2 tablespoons white balsamic vinegar
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2 peaches, thinly sliced
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2 tablespoons flat-leaf parsley leaves
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1 tablespoon small tarragon leaves
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Finely grated zest of 1 lemon
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Kosher salt, to taste
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Freshly ground black pepper, to taste
Instructions
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In a large bowl, toss the sliced fennel with the white balsamic vinegar and a generous pinch of salt. Let it sit for 10 minutes to soften slightly.
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Add the sliced peaches, parsley, tarragon, and lemon zest.
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Season with black pepper and adjust salt if needed. Toss gently to combine.
Serving suggestion
This slaw is crisp, aromatic, and a little sweet — perfect alongside grilled chicken, or piled onto pulled pork or BBQ chicken sandwiches for a fresh contrast!