Fennel is at its best in the middle of the summer, when I eat it sliced and tossed with lemon juice, olive oil, and sea salt almost every day. You can also use fennel to make a creamy fennel slaw with just a hint of orange as in the recipe below. Save the tougher parts of the fennel bulb for recipes that give them time to soften—in pasta sauce, soup, or fish stew.–Lisa Lemke
LC What Folks Are Saying About This Recipe Note
“Crisp with a nice tang.” “The perfect combination of sweet-tart creaminess.” “The grated orange zest was so nice with the slight licorice flavor of the fennel.” “The true test of this recipe came when I served it to a couple of people who dislike fennel. They not only loved it but one ate all the leftovers the next day before I could get to it.” That’s what folks are saying about this fennel slaw recipe. As for how they’re incorporating it into their weeknight routines, here are but a handful of its myriad applications:
Plopped beside burgers and beer
Heaped on grilled salmon
Slathered on a pulled pork sandwich in lieu of cole slaw
Spooned onto a plate of fried chicken
Served with pan-roasted halibut or cod
Fennel Slaw Recipe
- Quick Glance
- 15 M
- 15 M
- Serves 4
- 1 large fennel bulb, fronds reserved for garnish if desired
- Heaping 3/4 cup plain Greek yogurt (a 7-ounce container)
- 1 tablespoon Dijon mustard
- Finely grated zest from 1/2 orange, plus more to taste
- 1 teaspoon white wine vinegar
- 1 tablespoon store bought or homemade mayonnaise
- 1 teaspoon granulated sugar
- Sea salt and coarsely ground black pepper
- 1. Halve the fennel lengthwise. Rinse and cut out the hard core in the middle and reserve it for soup or some other stewed or braised use. Very thinly slice the remaining fennel with a mandoline, a hand-held slicer, or a sharp knife.
- 2. In a bowl, stir together the yogurt, mustard, orange zest, vinegar, mayonnaise, sugar, and salt and pepper to taste.
- 3. Toss the fennel in a serving dish, add half the yogurt mixture, and gently toss. Add as much or as little of the remaining dressing as necessary to achieve the desired consistency. Taste and, if desired, season with more salt and pepper, mustard, orange zest, and/or vinegar to taste and garnish with orange zest and minced fennel fronds.
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