Fennel Slaw with Orange Vinaigrette

Use a mandoline to cut the fennel into thin, uniform slices.

Yields: 16 servings (serving size: ¾ cup)

  1. Combine the first 7 ingredients in a large bowl.

  2. Trim tough outer leaves from fennel; mince feathery fronds to measure 1 cup. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice bulbs. Add fronds, fennel slices, and orange sections to bowl; toss gently to combine. Sprinkle with olives.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🌸Spring

DifficultyEasy ⏰ 15m

Loading...