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