Fennel Slaw with Orange Vinaigrette

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Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield:
16 servings (serving size: 3/4 cup)
By Molly O'Neill
December 2009
RECIPE BY Cooking Light

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

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

Combine the first 7 ingredients in a large bowl.

Step 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.

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Ratings & Reviews

Easy summer slaw

noelgs4
June 05, 2016
Great summer salad. Very finely cut white cabbage lightens up the taste even more. In dressing if not using Sherry vinegar, use white wine vinegar and add a teaspoon of raw sugar. Olives and oranges are a real surprise.