Fennel & Mint Slaw

Prep time:
Cook time:
Total time:
Serves: 4 to 6
I mention this can be made up to 4 hours in advance, but really, you could even make it the night before, if say, you’re planning a picnic for the next day. The acidic ingredients (vinegar and lemon juice) will slightly pickle the fennel as it sits overnight, transforming it into a fennel relish of sorts. In fact, if your intent to is to make a relish of it, you might want to consider using a box grater to prepare the fennel, instead of thinly slicing it. I imagine it would taste quite amazing on grilled sausages.


  • 3 tablespoons (45 ml) extra virgin olive oil, plus more for frying leeks
  • 1 leek, thinly sliced
  • Fine sea salt
  • 2 tablespoon (30 ml) cider vinegar
  • 1½ teaspoons (10 grams) honey
  • ½ teaspoon Dijon (2 grams)
  • Freshly squeezed juice of 1 lemon
  • Freshly ground black pepper
  • 15 mint leaves, chopped
  • 1 bulb (12 ounces) of fennel, thinly sliced


  1. Add a swirl of oil to a small skillet, just enough to coat the bottom. Add the leeks, and season with salt. Cook gently, over medium-low heat, until the leeks are tender and translucent, 7 to 8 minutes.
  2. Meanwhile, prepare the dressing. Add 3 tablespoons of oil, the vinegar, honey, Dijon, and lemon juice to a deep bowl. Whisk until well blended. Season with salt and pepper.
  3. Add the leeks, mint, and fennel to the bowl with the dressing. Toss until well coated. Serve immediately, or store in a covered container in the fridge for up to 4 hours.