Zucchini-Fennel Slaw with Preserved Lemons and Cilantro
Makes about 3-4 cups
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1 fennel bulb, trimmed and thinly sliced
1 medium zucchini, coarsely grated
1/2 cup roughly chopped cilantro leaves
2 tablespoons lemon juice
1 teaspoon minced preserved lemon peel
1 tablespoon mayonnaise
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
Combine all the ingredients in a medium mixing bowl and toss to combine. Serve alongside the burgers, or use it to top them.