Ingredients:
2 pounds fennel bulb with stalks, rinsed and trimmed, leaving 1/8-inch of the root base to hold the fennel together
Ginger Dressing (mixed together):
3 tablespoons soy sauce
1½ tablespoons Worcestershire sauce or Chinese black vinegar
1 tablespoon sweetener
1 tablespoon minced fresh ginger
2½ tablespoons minced fresh cilantro
Directions:
1. Cut each fennel bulb lengthwise in half, then cut the fennel into slices about ½-inch thick and 2 inches long.
2. Fill a large pot with 8 cups of water and heat until boiling. Add the fennel slices and cook 6-7 minutes, or until tender-crisp. Drain in a colander, refresh under cold water, and drain thoroughly. Place the fennel slices in a bowl.
3. Add the ginger dressing to the fennel slices. Toss lightly to coat with a spoon, and sprinkle cilantro on top. Serve at room temperature or chilled.
Serves 6