Citrus Fennel Slaw

Course: Salad
Cuisine: American
Keyword: dairy free, paleo, salad, salad dressing
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4
Calories: 132kcal
Author: Megan Gilmore
A crunchy, marinated fennel slaw that adds a burst of texture and flavor to any salad!
Print 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


  • 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.


Calories: 132kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Sodium: 207mg | Potassium: 580mg | Fiber: 5g | Sugar: 6g | Vitamin A: 230IU | Vitamin C: 45.8mg | Calcium: 77mg | Iron: 1mg