Monday, March 12, 2018

Celery-Fennel Slaw #KitchenMatrixCookingProject

Another week, another recipe for the Kitchen Matrix Project, named after Mark Bittman's Kitchen Matrix cookbook. You can read about it: here. This month, I picked the recipes for the month am I'm very excited about the dishes and the bloggers who are joining me. And I am thrilled with how simple these recipes are to make.

This week, I picked 'Celery + 16 Ways' for the group. If you don't have the cookbook, Bittman's celery recipes are available online at the New York Times: here.

More Celery

Celery-Fennel Slaw

I opted to make a celery slaw with fennel because it's what I had and I love those flavors together. I used a mandolin to get the slices thin and uniform.


  • 2 C shaved celery
  • 2 C shaved fennel
  • 2 T olive oil
  • 1 T freshly squeezed lemon juice
  • freshly ground salt
  • pinch of fennel pollen

Place all ingredients together in a mixing bowl. Toss to coat. Let stand for at least 10 minutes for the flavors to meld. Serve immediately.


  1. I totally had such a hard time choosing from all 16 versions. Your slaw sounds amazing.

    1. I know! I am definitely going to try the other 15 versions throughout the weeks. I am intrigued by the marinated celery. That's up next!

  2. I love fennel as well but wanted to tie in the other ingredients for the month. I should have stuck with the celery alone LOL

    1. Thanks for joining me every week! You are a rock.


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