I make a version of this and toss it with orange supremes just before serving. Very pretty and very good with fish.

As adventurous as I am (aside from Tacos de Lengua ;), fennel is just one item I've never prepared a lot. Yet the times I've had it, I've loved it, I did use it recently here (http://www.epicurious.com/recipes/food/views/Italian-Stuffed-Mushrooms-107837) which now ranks as one of my favorite party foods. I needed a recipe to try it where fennel shined a little more, and yours looks great. Hey - have fun and 'memorialize' something this weekend, Elise.

Oh, I love this recipe! Not being a big fan of cabbage, I rarely eat slaw even though I like the texture and many of the (non-cabbage) flavors.

Fennel and mint are two of my favorites, so I can't wait to try this!

PS: You say your dad doesn't like this, or he doesn't like that (prawns, fennel), but it seems like he ends up eating pretty much everything you post - with gusto!

I know, weird, eh? But he did just push something back to me that he said had too much rosemary in it (another flavor he's not too keen on). And he loves Italian sausage, where the primary spice is fennel seeds, so who knows? Just don't mention the word fennel around him or he'll make a face. ~Elise

Is it just me, or did you have a *huge* fennel bulb when you made this? I made it today and there was so much dressing I shaved another fennel bulb so that it wouldn't be overdressed, or, that the vinaigrette would not be wasted. Even still, there is a lot of dressing still lurking at the bottom of the bowl.

Can you estimate how much shaved fennel (say, in cups) you ended up with?

It's still marinating, so I'll have to report back on taste! Can't wait.

Yes, as a matter of fact we did! We also used some of the dressing for a marinade. So I've adjusted the recipe and cut the dressing ingredients in half. Thanks! ~Elise

We ate this today with our Memorial Day dinner and it was delicious. It complimented, as sort of a relish in some ways, the rest of the meal we were having (grilled spiced chicken, corn on the cob, tossed green salad and lemony potato salad).

I used two medium fennel bulbs (also sold as Anise in the grocery store), and it was the right amount of vinaigrette.

You've got another winner here! Thanks for your great recipes.

Great! So happy to hear it. ~Elise

This is an inspired recipe! I agree with the person who said that shaving the fennel will make a big difference in the outcome--this time I sliced it as thinly as possible and it was still very good. I can't wait to try it tomorrow after it's laid around in the fridge for a bit.

Hi Elise, just wanted to say this fennel slaw is my new favourite salad! I don't usually follow salad recipes to the tee but I did for the mint vinaigrette and it was amazing!! So fresh and tasty and the sugar was a good call. Thanks so much!

So glad you liked it! ~Elise

I made this with some grilled salmon for dinner and for a family BBQ. Everyone LOVES this dish! It is a wonderfully fresh take on the traditional slaw. Thanks so much!

I've made this several times, and it is always a huge hit. We especially like it served on top of or with roasted salmon. My husband will eat it out of the bowl. It's that addictive! And, it's super easy to make. A real winner :)

Tried your fennel slaw. Absolutely delicious. I added a wee bit more sugar and next time may try about a teaspoon extra.
O, and I'll remember to tripple the recipe. I ate about half of it (just tasting of course) before I even served it.