What is The Vegan(ish) Experiment?

Our family (me, my husband D, and our four-year-old Molly) started 2009 with a mostly-vegan, macrobiotic-inspired diet (although I have to admit, the strict macro rules have pretty much gone out the window). I have seen a marked improvement in my chronic migraines, and I'm enjoying proving that we can make amazing, mouth-watering, memorable food without animal products. For a more in-depth intro, click here.

I stopped updating this blog quite awhile back, when life got in the way. I'm still keeping a mostly vegan kitchen, though, and loving it. Have fun browsing my recipes!

Monday, July 27, 2009

Day 208: Fennel-Dill Salad

I love summer, in part because it is the only time of the year when I'm in the mood to eat lots and lots of cold salads. I am a huge cold salad fan ... it just doesn't sound so good when it's freezing outside.

While browsing the produce section of Stop and Shop on Saturday, I had an idea: Wouldn't fennel and dill go well together? I've made fennel salad before, from this fantastic recipe, but it had tarragon in it. So I decided to try and invent a fennel-dill salad. And it was so good. Feel free to add or subtract ingredients; this ended up being a combination of what struck my fancy at the store and what I had sitting in my veggie drawer at home.

Fennel-Dill Salad


1 bell pepper (I used 1/2 red, and 1/2 green), julinned
2 fennel bulbs, cut in half and sliced thinly (spritz them with lemon juice to keep them from browning)
1/2 bag of broccoli slaw mix (julinned broccoli, carrots, and cabbage), or other cole slaw veggies
1 cucumber, sliced thinly and sprinkled with salt
1 bunch scallions, green parts only, diced
1/2 c. chopped dill

1/3 c. olive oil
juice of 4 very small lemons, or 2 large lemons (about 1/4 c.)
1/4 heaping tsp. celery salt
1 clove minced garlic

Salt & fresh ground black pepper

  • Combine oil, lemon juice, celery salt, and garlic in a food processor or blender.
  • Combine vegetables and dill in a large bowl. (Yes, I know that bell peppers are actually fruits, not vegetables. But I'm calling them vegetables anyway. So there.)
  • Pour dressing over salad and toss. Serve immediately or chill.


  1. Hi, I was recommended to your blog by Amy Siefers (who I haven't actually met but went to school with her hubby). I became a vegan after reading The Engine 2 Diet. It has lots of great recipies. They have a website and book.

  2. Thanks, Living like Olga! I will look up that website.


I love it when people come back and tell me how the recipes turned out - please consider doing so! Thanks!


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