Fennel Slaw
Brighten your table with this crisp and refreshing fennel slaw, a vibrant side dish that’s as versatile as it is delicious. Paper-thin slices of crunchy fennel bulbs are paired with sweet julienned carrots and tangy red onions, then tossed in a zesty lemon-honey vinaigrette with just a hint of Dijon mustard for a perfectly balanced flavor. Fresh parsley adds a pop of color and herbaceous charm, while the simple yet elegant preparation keeps the natural sweetness of the vegetables in the spotlight. Ready in just 15 minutes, this wholesome slaw is the ideal complement to grilled fish, roasted meats, or sandwiches. Whether served immediately for a crisp bite or chilled to allow the flavors to meld, this easy fennel slaw delivers a refreshing twist on a classic. Keywords: fennel slaw recipe, crunchy vegetable slaw, lemon-honey dressing, quick side dish, healthy slaw recipe.
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Recipe Information
Ingredients
- 2 large Fennel bulb
- 1 large Carrot
- 0.5 medium Red onion
- 2 tablespoons Fresh parsley
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Trim the stalks and fronds from the fennel bulbs. Reserve a few of the feathery fronds for garnish, if desired.
Cut the fennel bulbs in half lengthwise and remove the tough core from each half.
Using a sharp knife, mandoline, or vegetable slicer, thinly slice the fennel and transfer to a large mixing bowl.
Peel and julienne the carrot. Add the carrot to the bowl with the fennel.
Thinly slice the red onion into half-moons and add to the bowl.
Finely chop the fresh parsley and sprinkle it over the vegetables.
In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
Pour the dressing over the fennel mixture and toss until everything is evenly coated.
Taste and adjust seasonings if necessary. Add an extra squeeze of lemon juice or a pinch of salt, if desired.
Transfer the fennel slaw to a serving dish, garnish with reserved fennel fronds, and serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1676 mg | 73% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 36.8 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3003 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
