Fennel Slaw with Mint Vinaigrette

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If you are firing up the grill this summer with fish or seafood, consider this fennel slaw as a fresh alternative to regular cabbage coleslaw to serve as a side. Even my father, who runs from fennel as if it were carrying plague, thoroughly enjoys this salad.

Oddly, the naturally pronounced licorice taste of fennel is strongly muted by the vinaigrette, so only a hint comes through, and it is well balanced with the mint, shallots, and mustard.

Fennel Slaw with Mint Vinaigrette Recipe

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  • Prep time: 10 minutes
  • Marinating time: 1 hour
  • Yield: Serves 4-6

The sugar helps bring out the natural sweetness of the fennel, don't leave out!

Ingredients

  • 1 large fennel bulb (or 2 medium bulbs)
  • 1 1/2 teaspoons sugar
  • 2 Tbsp lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon mustard
  • 1/2 teaspoon salt
  • 1 Tbsp chopped fresh mint
  • 2 teaspoons minced shallot or onion

Method

1 Make the vinaigrette: Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is well combined.

2 Shave the fennel into thin slices: Using a mandoline, shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Don't worry about coring the fennel bulb, it's unnecessary. If you don’t have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in with the salad.

3 Marinate fennel with vinaigrette: Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.

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Links:

Beet and fennel salad from Lydia of The Perfect Pantry

Orange and fennel salad from Pille of Nami Nami

Warm beef and shaved fennel salad from Marc of No Recipes

Fennel Slaw

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Showing 4 of 23 Comments

  • Megan Messersmith

    Perfect! I hated fennel the first time I made it. I roasted it and was just overwhelmed with that flavor. But this recipe I really like!

  • Paul LaPine

    Nice recipe with a nice contrast of flavor, I cut down on the olive oil and finished with a little orange oil then tossed with pickled red onion, baby arugula, oak leak and raddishes matchsticks. Paul

  • Tomasina

    Absolutely loved this way to use the 3 small fennel bulbs I had rec’d in my CSA box! I have apple mint in my herb garden and I may have increased the amount just a bit since I love it so much. I also decreased the sugar by half because I try to add as little as possible. I didn’t have fresh shallots so used Penzey’s dried shallot flakes (still 2 tsp). Thanks so much for this recipe as it was fantastic!

  • s

    quick and easy. I liked it. thanks.

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