That means that, per the usual, I desire Mexican food all day, every day.
That has nothing to do with the seasons, but the fact that the weather is warming up does mean that I’ve been craving more light food and tons of veggies.
The pot roast patterns of winter will come back soon, I’m sure.
Anyway, this is a lovely, super easy slaw that goes great with Mexican flavors, or alongside your favorite grilled meal.
This is a great one to let marinate for awhile, since the fennel is very crunchy, but you could also make it right before you serve!
My preference is to let this marinate for 30 minutes to an hour, but that’s just me.
Here’s what you need!
- 1 bulb of fennel
- 1/2 medium onion (any color)
- 1/4 cup sour cream or yogurt
- 1 garlic clove, finely minced
- sugar (optional)
- 1/2 teaspoon cumin
- 1 tablespoon white or cider vinegar
I added the vinegar after I tasted the initial dressing. Sorry about that!
First, mix all the ingredients except the fennel and onion in a bowl. Stir everything around and add salt and sugar per your taste – I found that 1/4 teaspoon of each was perfect.
Let the dressing hang out while you prepare the veggies – it’ll get nice and garlicky that way!
Meanwhile, peel and thinly slice the onion.
Then, move onto the fennel! Slice it in half…
….then into quarters so you have 4 equal pieces. Don’t throw away the tops, they’re great to eat too!
To each of the quarters, cut into the fennel on an angle so you just cut out the core and don’t waste any yummy fennel.
Then, thinly slice each quarter of fennel.
Dump all the veggies into the dressing (or into a bigger bowl if you made the dressing in a small dish), and toss everything together using tongs or two large spoons.
And that’s it! I served this with yummy Mexican-style shrimp, which is what we will discuss next.
It will require a big discussion. It was THAT good.