Shaved Fennel & Clementine Slaw
A bright, crunchy slaw where paper-thin fennel meets juicy clementine segments. Tossed with a simple lemon vinaigrette and fresh mint, it's light, refreshing, and ready in 15 minutes. The perfect crisp side for rich meats or a standalone winter salad.
For 4 servings
- prep · ~5 min
Shave the fennel.
1.Trim the stalks and bottom root from each fennel bulb.2.Cut bulbs in half lengthwise through the core.3.Use a mandoline or sharp knife to shave fennel paper-thin (about 1/16 inch).4.Transfer shaved fennel to a large mixing bowl.TIPA mandoline gives the best paper-thin slices — watch your fingers and use the guard. - prep · ~5 min
Segment the clementines.
1.Cut a thin slice off the top and bottom of each clementine to expose the flesh.2.Following the curve of the fruit, cut away the peel and white pith from top to bottom.3.Hold the peeled clementine over the bowl of fennel and slice between membranes to release segments.4.Drop segments directly into the bowl. Squeeze any remaining juice from the membranes over the salad.TIPCatching the juice in the bowl adds extra flavor to the dressing — don't waste it. - mix · ~2 min
Dress the slaw.
1.Squeeze lemon juice directly over the fennel and clementine.2.Drizzle with olive oil.3.Season with salt and black pepper.4.Add torn mint leaves.5.Toss gently with your hands or two forks until evenly coated. - garnish
Garnish with reserved fennel fronds and serve.
Scatter a few reserved fennel fronds over the top. Serve immediately while crisp and cold.
TIPThis slaw is best eaten fresh — the fennel stays crisp for about 2 hours after dressing.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline for uniformly paper-thin fennel slices that stay crisp and absorb dressing evenly.
- 2Reserve the fennel fronds for garnish — they add a delicate, herbaceous anise flavor.
- 3Remove all white pith from clementine segments for a clean, bitter-free citrus taste.
- 4Toss the slaw gently with your hands to avoid crushing the delicate clementine segments.
- 5Serve the slaw immediately after dressing; it stays crisp for only about 2 hours.
- 6Chill the fennel and clementine before assembling for an extra-refreshing cold slaw.
Adapt it for your goals.
Protein Boost
Top the slaw with grilled shrimp, seared scallops, or shredded rotisserie chicken to turn it into a light main-dish salad.
Nutty CrunchNutty Crunch
Add 1/4 cup toasted pine nuts or slivered almonds along with the mint for an extra layer of texture and nutty flavor.
Spicy KickSpicy Kick
Toss in a thinly sliced Fresno chili or a pinch of red pepper flakes for a gentle heat that contrasts with the sweet clementine.
Vegan No OilVegan No-Oil
Replace the olive oil with a splash of clementine juice and a drizzle of maple syrup for an oil-free dressing that stays light and tangy.
Why this is on our healthy list.
Rich in Vitamin C
Clementines and lemon juice provide a potent dose of vitamin C, which supports immune function and collagen production.
High in Dietary Fiber
Fennel bulb is a good source of fiber, aiding digestion and promoting a feeling of fullness.
Low in Calories
This slaw is a light, nutrient-dense side dish with minimal added oil, making it ideal for calorie-conscious meals.
Antioxidant Support
Mint and fennel contain antioxidants like flavonoids and anethole, which help combat oxidative stress.
Frequently asked questions
Yes, navel oranges, tangerines, or blood oranges work well — just make sure to remove all pith and membranes for the best texture.
