Orange & Fennel Winter Slaw
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.
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.
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