Ingredients

  • 1 handful of cilantro
  • 2 tablespoons extra virgin olive oil
  • 1 bulb fennel
  • 1 green onion
  • 1 small jalapeno pepper
  • sea or kosher salt and ground black pepper to taste
  • 2 limes
  • 1 small red bell pepper
  • 1 tablespoon rice vinegar
  • 1 small or medium zucchini

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Using a mandolin, or your awesome knife skills, shave nice thin slices of the fennel bulb
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Step 2

  • Slice red bell pepper in 1/8 slices
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Step 3

  • Chop the green onion and cilantro
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Step 4

  • Remove the seeds from the jalapeno and slice thin slices of the jalapeno. Only use the amount you want based on how much heat you need
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Step 5

  • Cut the ends off of the zucchini and slice 1/8 slices lengthwise, then turn those slices sideways and slice 1/8 slices again. You should have slices that resemble noodles of zucchini
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Step 6

  • Place all of the veggies in a bowl and add the rice vinegar, juice of the 2 limes, and the olive oil and toss.
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Step 7

  • Add a pinch of salt and pepper to taste.
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Step 8

  • Place the bowl in the refrigerator for at least 30 minutes to chill and open up the flavors.
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  • Length: 30 minutes

Step 9

  • Garnish with fennel sprigs before serving!
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