Fennel Slaw with Orange Vinaigrette

Fennel Slaw with Orange Vinaigrette Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Use a mandoline to cut the fennel into thin, uniform slices.


16 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 64
Fat 4.4 g
Satfat 0.5 g
Monofat 3.1 g
Polyfat 0.7 g
Protein 0.8 g
Carbohydrate 6.5 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 230 mg
Calcium 31 mg


1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar
1 teaspoon grated orange rind
1 1/2 tablespoons fresh orange juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
3 medium fennel bulbs with stalks (about 4 pounds)
2 cups orange sections (about 2 large oranges)
1/2 cup coarsely chopped pitted green olives


1. Combine the first 7 ingredients in a large bowl.

2. Trim tough outer leaves from fennel; mince feathery fronds to measure 1 cup. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice bulbs. Add fronds, fennel slices, and orange sections to bowl; toss gently to combine. Sprinkle with olives.