Fennel-Tangerine Slaw

Name: Fennel-Tangerine Slaw
Yield: Serves 6 to 8 (Makes about 4 cups)
Ingredients: 2 medium bulbs, fennel, trimmed and chopped coarse; 2 , tangerines or clementines, peeled, segmented, seeds removed, and segments halved crosswise; 1/4 cup, chopped fresh parsley leaves; 2 tablespoons, lemon juice from 1 large lemon; 2 tablespoons, grainy mustard; 1 medium clove, garlic, minced; 1/2 cup, olive oil

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Appears in Cook's Illustrated November/December 1997

SERVES6 to 8 (Makes about 4 cups)

TIME10 minutes

WHY THIS RECIPE WORKS

This fresh slaw, which will keep for two days in the refrigerator, brings bright, refreshing flavors to the winter table. Although we found both tangerines and clementines worked nicely in this recipe, we preferred the clementines as they c...

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