Sunshine Fennel Slaw

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As we’re creeping into fall and getting closer to citrus season and further away from that summer abundance, I like to start adding in different (and inexpensive) ways to keep my veggie intake high. Feeding myself a real meal at lunch can also be a little tricky when I’ve got two preschoolers to feed, too.

Slaws have long been a fave: I can prep them on the weekend, they last a week or so, lots of healthy raw cabbage to support my stomach health and detox pathways, they have their own dressing and are easy peasy to toss together - forgiving, too. This slaw is on regular rotation and for good reason. Grabbing the fennel bulbs is the most expensive part, a head of organic cabbage will use about 2/3 of the cabbage and leave me to some to serve as a dinner side. As for the oranges, sometimes I intentionally grab two navel oranges, on occasion I’ll sub in a blood orange for variety or most often I make this recipe when my boys aren’t close to finishing the cuties I bought a giant bag of.

I put all the dressing ingredients in a mason jar, cap it and shake, but you could easily whisk them together in a bowl. Remember, slaws are like your bestie, because they’re very forgiving!

Sunshine Fennel Slaw

Citrus Slaw with Fennel and Cabbage to support detox, Gluten-free, Dairy-free

Makes: 6 cups Slaw

Prep time:

Cook time:

Ingredients:
  • 2 cups fennel sliced thin
  • 3 cups green and/or purple cabbage sliced thin
  • 2 naval oranges or 4 mandarin oranges, peeled, segmented and chopped
  • ¼ cup fresh dill chopped or 3T dried dill
  • 3 T extra virgin olive oil
  • 2T fresh lemon juice or apple cider vinegar
  • ½ teaspoon quality sea salt
  • ¼ teaspoon ground pepper

Instructions:
  1. Combine the fennel, cabbages and orange pieces in a large serving bowl. Toss.
  2. In a mason jar, combine olive oil, vinegar, dill, salt and pepper. Shake to combine
  3. Pour dressing over salad mix. Toss to combine
  4. Serve immediately or store in refrigerator to let the slaw combine before serving.
  5. I love to serve with a simple baked salmon or with shredded chicken tossed in and served over greens.
  6. Stores well in the refrigerator for up to 5 days.
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