However, when you thinly shave a fennel bulb, and marinate it in a simple blend of citrus and herbs, it becomes a delicious salad topper! What I love about this fennel slaw is that it can be made ahead of time, then kept in the fridge for quick salad preparation during the week. Fennel is loaded with vitamin C, folate, and potassium, so when it’s paired with seasonal citrus, you’re getting a hefty nutritional boost with each bite. I have been enjoying this crunchy, marinated blend over my salads all week! — Citrus Fennel Slaw makes 4-6 servings Adapted from this recipe Ingredients: 2 small or 1 large fennel bulb, core removed and thinly shaved 1 lemon, zested and juiced 1 orange, zested and juiced 2 tablespoons extra virgin olive oil 2 tablespoons fresh dill, chopped 2 teaspoons honey, or stevia to taste 1/4 teaspoon fine sea salt Directions: To shave the fennel, a good mandoline makes the process quick and easy. A good knife works, too!
Whisk together the rest of the ingredients in a large bowl, then toss the fennel in the dressing until it’s well coated. Allow to marinate for at least 15 minutes before serving over a bed of mixed greens or arugula. Spoon some extra dressing over the greens if you like, too!
Store any leftovers in the fridge for up to 3 days. Enjoy! — Reader Feedback: Have you tried fennel before? What’s your favorite salad topping? I love topping my salads with this fennel slaw and a sprinkling of raw goat feta!
