By: Alison Marras
April 11, 2016
(updated October 22, 2020)
Coconut-lime has to be one of my all-time favorite flavor combinations. The citrus combined with creaminess of the coconut just soothes my soul!! And I’m here trying it with some delicious spring fennel and very thinly sliced red onion.
If you’re new to fennel, it’s a vegetable that’s actually in the carrot family (who knew?) and is packed with fiber. It has a mild licorice or anise taste to it. When raw and fresh, it’s crunchy and perfect for salads, slaws, toppings and more. I’ve seen it paired nicely with citrus vinaigrettes and so I knew the lime would work well. And if the coconut didn’t work, I would have eaten it anyway. Because I would never let coconut anything go to waste. But luckily – it worked out wonderfully. Instead of using some kind of mayo or yogurt in the slaw, just some coconut water and coconut manna did the trick. The red onion comes in to give a little kick towards the end… for a light, pretty spring side dish!
Using a mandolin or slicer is best for this to get every piece as thin as you can. I’d recommend this simple one that I use… it has served me well!
Use #foodbymars to tag your FBM inspired creations! I’d love to see!
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