This recipe was part of our Ultimate 4th of July Feast 2016!
¼ cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
¼ teaspoon table salt
Freshly ground black pepper to taste
2 fennel bulbs, cored and thinly sliced (a mandolin slicer works great here!)
2 stalks of celery, thinly sliced on a bias
2 green onions, thinly sliced on a bias
2 tablespoons chopped fresh cilantro
1 teaspoon diced jalapeno pepper (optional)
Toss the sliced fennel, onions, celery, cilantro and jalapeño pepper together in a medium bowl. Whisk together the mayonnaise, lime juice, red wine vinegar, salt and pepper. Pour dressing over the veggies and stir to combine. Cover bowl with plastic wrap and place in the refrigerator until ready to serve. The slaw is best if you can let it sit for a couple of hours in the fridge before serving – this allows the flavors to marry and the fennel to tenderize slightly.