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