Quick Fennel Salad (Fennel No Shiomomi Ponzu Ae)

• 1 large fennel bulb
• 12 teaspoon salt
• ponzu sauce or lemon juice
• pepper (optional)

1. Cut the green parts off the fennel bulb (you can save them for soup).
2. Cut the bulb in half, then slice very thinly.
3. Sprinkle with salt.
4. Massage the slices firmly with your hand until they are softened.
5. You can store this in the refrigerator, well covered, for 3-4 days like this if you like.
6. When using, drain off any excess moisture, and sprinkle with a little bit of lemon juice or ponzu and optionally, black pepper.

fennel bulb, salt, ponzu sauce, pepper

Taken from www.food.com/recipe/quick-fennel-salad-fennel-no-shiomomi-ponzu-ae-405180 (may not work)