When you want a side with more texture and weight than a typical lettuce salad, try this incredible fennel slaw made with summer’s freshest, juiciest peaches. You can use any other stone fruit with the fennel, which provides the crunch of cabbage but has a seductive anise flavor. Serve this alongside any summer meal of grilled meats, or pile it on sandwiches. Between this and the Apple Slaw on page 226, you have nearly a half year–or 2 full seasons–of slaw! 


Serves 4 or 5 



2 fennel bulbs  

2 tablespoons Riesling wine vinegar or other white wine vinegar  

Kosher salt  

2 ripe peaches, halved and pits removed  

2 tablespoons flat-leaf parsley  

1 tablespoon fresh tarragon  

1 tablespoon freshly grated lemon zest  

Freshly ground black pepper  



  1. Remove the fennel fronds. Chop enough of the fronds to equal 1/4 cup and set aside. Discard the stalks.
  2. Quarter the fennel bulbs lengthwise. Remove the cores from each quarter so that the fennel layers are free of each other.
  3. Put the fennel quarters in a large mixing bowl. Add the vinegar and a little salt. Let stand for 10 to 15 minutes, or until the fennel has softened slightly.
  4. Cut the peach halves into 1/8″-thick slices. Add to the mixing bowl. Add the parsley, tarragon, lemon zest, and reserved chopped fennel fronds. Toss very gently so as not to break up the peach slices.
  5. Season to taste with salt and pepper and serve. 


Photo Courtesy of Andre Baranowski.  Baranowski is a NY based food photographer and was the principal photographer for Michel Nischan’s cookbook – Sustainably Delicious.