Name: Citrus Fennel Slaw
Prep time: 25 min
Total time: 25 min
Ingredients: 2 small or 1 large fennel bulb (, core removed and thinly shaved); 1 lemon (, zested and juiced); 1 orange (, zested and juiced); 2 tablespoons extra virgin olive oil; 2 tablespoons fresh dill (, chopped); 2 teaspoons honey (, or stevia to taste); 1/4 teaspoon fine sea salt

This post may contain affiliate links. Please read my disclosure and privacy policy.

Up until recently, I really didn’t care for the taste of fennel. It smells and tastes like black licorice!

However, when you thinly shave a fennel bulb, and marinate it in a simple blend of citrus and herbs, it becomes a delicious salad topper!

What I love about this fennel slaw is that it can be made ahead of time, then kept in the fridge for quick salad preparation during the week. Fennel is loaded with vitamin C, folate, and potassium, so when it’s paired with seasonal citrus, you’re getting a hefty nutritional boost with each bite. I have been enjoying this crunchy, marinated blend over my salads all week!

—

Citrus Fennel Slaw
makes 4-6 servings

Adapted from this recipe

Ingredients:

2 small or 1 large fennel bulb, core removed and thinly shaved
1 lemon, zested and juiced
1 orange, zested and juiced
2 tablespoons extra virgin olive oil
2 tablespoons fresh dill, chopped
2 teaspoons honey, or stevia to taste
1/4 teaspoon fine sea salt

Directions:

To shave the fennel, a good mandoline makes the process quick and easy. A good knife works, too!

Whisk together the rest of the ingredients in a large bowl, then toss the fennel in the dressing until it’s well coated.

Allow to marinate for at least 15 minutes before serving over a bed of mixed greens or arugula. Spoon some extra dressing over the greens if you like, too!

Store any leftovers in the fridge for up to 3 days.

Citrus Fennel Slaw

5 from 2 votes

A crunchy, marinated fennel slaw that adds a burst of texture and flavor to any salad!

prep25 mins total25 mins

Servings:4

Print Save Rate

Ingredients

2 small or 1 large fennel bulb , core removed and thinly shaved
1 lemon , zested and juiced
1 orange , zested and juiced
2 tablespoons extra virgin olive oil
2 tablespoons fresh dill , chopped
2 teaspoons honey , or stevia to taste
1/4 teaspoon fine sea salt

Instructions

Use a mandoline or good knife to thinly shave the fennel.
Whisk together the rest of the ingredients in a large bowl, then toss the fennel in the dressing until it's well coated.
Allow to marinate for at least 15 minutes before serving over a bed of mixed greens or arugula. (You can spoon some extra dressing over the greens if you like, too!)
Store leftovers in the fridge for up to 3 days.

Nutrition

Author: Megan Gilmore

Course: Salad

Cuisine: American

Keyword: dairy free, paleo, salad, salad dressing

Per Serving: Calories: 132, Fat: 7g, Carbohydrates: 17g, Fiber: 5g, Protein: 2g

Enjoy!

—

Reader Feedback: Have you tried fennel before? What’s your favorite salad topping? I love topping my salads with this fennel slaw and a sprinkling of raw goat feta!