Fennel Slaw

• 2 large fennel bulbs
• 1 small red onion, sliced paper-thin
• 1 tablespoon grated horseradish, preferably fresh
• 1 cup plain yogurt
• 2 tablespoons white wine vinegar
• 1 tablespoon minced flat-leaf parsley
• Salt and freshly ground black pepper

1. Trim stalks and any brown areas from fennel.
2. Mince enough fronds to make 1 tablespoon.
3. Slice fennel very thin, and place in bowl.
4. Mix with onion.
5. Mix horseradish, yogurt and vinegar together.
6. Fold into fennel mixture.
7. Fold in parsley and minced fennel fronds.
8. Season to taste with salt and pepper, and serve.

fennel bulbs, red onion, horseradish, plain yogurt, white wine vinegar, flatleaf parsley, salt

Taken from cooking.nytimes.com/recipes/8016 (may not work)