Orange & Fennel Winter Slaw: Crisp, Refreshing, and Bursting with Citrus Flavor
This Orange & Fennel Winter Slaw is a vibrant, refreshing salad that brightens up cold-weather meals. Crisp fennel and cabbage pair beautifully with juicy oranges, tossed in a light citrus dressing for a dish that’s crunchy, tangy, and full of seasonal goodness.
Fennel has long been a staple in Mediterranean cuisine, known for its delicate anise-like flavor and crisp texture.
When combined with sweet, juicy oranges, it creates a refreshing contrast that feels both light and nourishing.
This slaw is inspired by traditional Italian salads that celebrate fresh citrus during the winter months, making it perfect for holiday gatherings or as a healthy weeknight side.
Why You’ll Love This Recipe
- Seasonal & fresh: Highlights winter’s best produce—citrus and fennel.
- Quick & easy: Comes together in just 15 minutes.
- Nutritious: Packed with vitamin C, fiber, and antioxidants.
- Versatile: Works as a side dish or light lunch.
- Beautiful presentation: Bright, colorful, and perfect for entertaining.
Orange & Fennel Winter Slaw
Ingredients
- For the Slaw:
- 1 medium fennel bulb thinly sliced (reserve fronds for garnish)
- 2 cups green or savoy cabbage shredded (or substitute red cabbage for color)
- 2 large oranges peeled and segmented
- ½ small red onion thinly sliced (optional, for sharpness)
- ¼ cup fresh parsley or fennel fronds chopped
- ¼ cup toasted almonds or walnuts optional, for crunch
- For the Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh orange juice from one of the oranges
- 1 tbsp lemon juice or apple cider vinegar for tang
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup to balance acidity
- Salt & freshly ground black pepper to taste
- Substitutions:
- Use grapefruit or blood oranges for a twist.
- Replace nuts with sunflower or pumpkin seeds for a nut-free option.
- Swap parsley for fresh mint for a brighter flavor.
Instructions
- Prepare the oranges: Slice off the tops and bottoms, then peel with a knife to remove pith. Cut into segments or thin slices. Collect any juice for the dressing.
- Slice the fennel: Trim the bulb, slice in half, and thinly shave with a knife or mandolin. Reserve fronds for garnish.
- Shred the cabbage: Finely slice cabbage into thin ribbons for a crisp texture.
- Make the dressing: In a small jar, whisk together olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble the slaw: In a large mixing bowl, combine fennel, cabbage, orange slices, and onion. Toss with the dressing until lightly coated.
- Finish & garnish: Sprinkle with parsley, fennel fronds, and toasted nuts. Serve immediately for maximum crunch.
Pro Tips & Variations
- Add protein: Toss in grilled chicken, shrimp, or chickpeas to make it a main dish.
- Make it creamier: Swap the vinaigrette for a light yogurt-based dressing.
- Sweeten it up: Add dried cranberries or pomegranate seeds for bursts of sweetness.
- Prep ahead: Slice the cabbage and fennel and make the dressing up to 1 day in advance. Store separately and combine just before serving.
- Storage: Best eaten fresh, but leftovers can be stored in the fridge for up to 2 days (though cabbage may soften slightly).
Serving Suggestions
- Pairings: This slaw is a refreshing side for roasted chicken, grilled salmon, or pork tenderloin. It also pairs beautifully with Mediterranean mains like couscous, lentil dishes, or roasted root vegetables.
- Toppings: Add crumbled goat cheese, feta, or shaved Parmesan for extra richness. A sprinkle of pomegranate seeds makes it festive and adds a sweet-tart crunch.
- Drinks: Serve with crisp white wine such as Sauvignon Blanc, sparkling water with citrus, or a light rosé.
- Occasions: Perfect for brightening up weeknight dinners, as a refreshing salad for meal prep lunches, or as a colorful addition to holiday buffets and potlucks.
Frequently Asked Questions
Q: Can I make this slaw ahead of time?
Yes. You can prepare the dressing, slice the fennel, and shred the cabbage up to a day in advance. Store separately and toss with oranges just before serving to keep it fresh and crunchy.
Q: Can I freeze Orange & Fennel Winter Slaw?
No, freezing isn’t recommended. Fresh fennel, cabbage, and oranges lose their crisp texture once thawed.
Q: How do I reduce fennel’s strong flavor?
Soak thinly sliced fennel in ice water for 10 minutes before using—it will mellow the flavor while keeping it crisp.
Q: Can I make it heartier?
Absolutely. Add quinoa, farro, or chickpeas to turn this slaw into a light and filling main course.
