Servings: 4
Flaky sea salt, which you can feel on your tongue and crunch when you bite, and bits of bold black pepper add texture as well as exciting pops of flavor to this colorful slaw.
To coarsely crack peppercorns, press them with the bottom of a heavy skillet, rocking the skillet until the spice is crushed. Or use a mortar and pestle.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I loved this slaw! So refreshing during a relentlessly cold winter. I served this as a side dish to blackened catfish, but next I'd like to try it with a slow roasted citrus salmon dish for a vibrantly colored meal.
Excellent winter salad recipe! Love to have new ways to use fennel. I added the juice that came out of the grapefruit to the salad, which was a good addition.
Excelent. Use gooooood pistachios! Try to swap grapefruit for pomegranate seeds for a change.
Sponsored
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review