Lemony Fennel and Onion Slaw
Serve this simple anti-inflammatory salad with any type of chicken or fish main dish.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Serving bowl
Ingredients
- 2 medium fennel bulbs, thinly sliced
- ½ small red onions, thinly sliced
- ¼ cups parsley, chopped
- ¼ cups fennel fronds, chopped
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoons sea salt
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