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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Fennel Slaw with Orange Vinaigrette

Use a mandoline to cut the fennel into thin, uniform slices.

Cooking Light DECEMBER 2009

  • Yield: 16 servings (serving size: 3/4 cup)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 64
  • Fat: 4.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 0.8g
  • Carbohydrate: 6.5g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 230mg
  • Calcium: 31mg