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
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
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
- 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
- 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.
Per Serving: Calories: 132, Fat: 7g, Carbohydrates: 17g, Fiber: 5g, Protein: 2g
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!
Questions and Reviews
oh yum! i LOVE fennel! my fave way to make it is either raw chopped over a salad or roasted with coconut oil and freshly grated ginger. like candy!
I am with you on the black licorice…I never buy fennel for that reason but I’ll trust you on this one, I’ll try it!
I recently been buying jars of beet kraut, it’s just fermented beets, and I’ve been eating it on salad with veggies and sweet potatoes…it’s really good 🙂
I love kraut on my salad, too! The beet version sounds fantastic.
This fennel slaw reminds me of the texture of sauerkraut, so it’s just a nice way to change up my usual salad toppers. If you prefer a more sour topping, I’ve made this fennel slaw using apple cider vinegar instead of the orange juice, and it’s nice and tart! Delicious with goat cheese and olives. 🙂
I love all your recipes! Thanks so much for sharing.
This looks yummy! I often make fennel tea at night when my digestion needs some help. I’d definitely try this out! Love the idea of topping it with some goat cheese too! 🙂
This. Sounds. Amazing. For me, it’s all about the dressing. I love topping my salads with your goat yogurt ranch and tahini dressings. Or sometimes just some good quality balsamic and olive oil with a little minced garlic, grainy mustard and a touch of honey/stevia. So looking forward to hitting the farmers market this weekend to pick up some fresh fennel!
Fabulous fennel!!…Here in France it is, quite simply, a staple at this time of year. Love it raw (I use the fine blade on my food processor) or roasted alongside salmon or monkfish with tarragon and a splash of Ricard or other pastis..fennel “tops” or minced fennel fronds and a sprinkling of lightly toasted fennel or anis seed (I actually love to punctuate the anis/fennel vibe!)
“A Delicate Place”‘s idea for it roasted with ginger and coconut oil sounds amazing…really want to try that as well.
You are spot-on with the goat cheese marrying well with fennel…I love to make fennel/chèvre savory tarts/quiche for lunch with fresh thyme and tarragon…really scrumptious with a roquette (arugula) salad.
Thanks for such a consistently wonderful cavern of culinary creativity!
How did you know I have a head of fennel in my fridge and have been searching for a new recipe for it?? This looks awesome. Fennel and citrus together are so refreshing. I’m making this tonight!
Looks yummy! I love fennel – but maybe that’s because I used to love and eat black licorice;)
I’ve been making a lot of slaw lately as the base for my salads, but mainly with cabbage. I’ll have to try with fennel!
I used to feel the same way about fennel! Now I love it. I even throw it in the juicer with grapefruit.
I can’t wait to try the slaw. Thanks.
Just made this with the apple cider vinegar as a sub for the orange juice, very tasty, a nice refreshing change for salads. Will make again, plus I got to use my food processor for the fennel!!
Love, love, LOVE this recipe. I have made it twice now and it’s super refreshing and light.