Fennel is also super healthy! it has all sorts of minerals and nutrients that are good for you. Potassium, selenium, choline, folate, vitamin C, vitamin B-6, and phytonutrient content, not to mention the fiber! The benefits listed in this article are numerous, ranging from bone health heart health and blood pressure to immunity, reducing inflammation and cancer prevention. (Whew, all that in one little bulb?!)
There are three main parts to fennel that can be used. The bulb, the stems and the fronds.
Heart and outer layer removed (discard what is on the right of the above photo).
Bulb, stems, fronds
Check the stems to be sure they are juicy all the way through and not dry and pithy inside. The ones near my thumb are just starting to get dry, but are still juicy enough that I used all of them.
1 medium fennel bulb
1/4 cup chopped cilantro
3 T. lime juice
salt to taste (about 2-3 generous pinches)
Peel the apples, and julienne (thin, long slices). Remove fronds from fennel bulb. Chop small. Use up to 1/2 cup. Separate stems from bulb. Chop dry ends off stems, to use the juicy part of the stems. Chop. Remove outside hard layer and heart of fennel. Julienne the rest (as best you can). Combine all ingredients in a bowl and toss.
Note that when I'm feeling pressed for time, I get out the food processor and just shred everything. It's definitely better julienned, but still good shredded.