Tangerine & Fennel Slaw
This vibrant Tangerine & Fennel Slaw is a no-cook, refreshing side dish that balances the crisp, aromatic notes of fennel with the sweet, juicy burst of tangerines, brightened by fresh parsley.
For 4 servings
Prepare the fennel: Trim off the fronds (reserve a few for garnish if desired) and the tough outer layer of the fennel bulb. Halve the bulb lengthwise, remove the core, and then slice it very thinly using a sharp knife or a mandoline. Place the sliced fennel in a large mixing bowl.
Segment the tangerines: Using a sharp paring knife, carefully peel the tangerines, removing all white pith. Working over a small bowl to catch any juice, slice between the membranes to release the individual segments (supremes). Add the segments to the bowl with the fennel.
Chop the parsley: Finely chop the fresh parsley and add it to the bowl with the fennel and tangerine segments.
Make the dressing: In the small bowl containing the reserved tangerine juice (you should have about 1-2 tablespoons), add the extra virgin olive oil, fresh lemon juice, sea salt, and freshly ground black pepper. Whisk vigorously until well combined and emulsified.
Combine and dress: Pour the prepared dressing over the fennel, tangerine segments, and parsley in the large mixing bowl.
Toss the slaw: Gently toss all the ingredients together until the fennel and tangerines are evenly coated with the dressing.
Rest and meld: Let the slaw sit for at least 10-15 minutes at room temperature. This allows the flavors to meld and the fennel to slightly soften, enhancing its texture and taste.
Taste and serve: Taste the slaw and adjust seasoning if necessary, adding more salt, pepper, or a tiny squeeze of lemon if desired. Serve immediately as a refreshing side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Achieve thin slices: For the best texture, use a mandoline slicer to get uniformly thin slices of fennel. If using a knife, take your time to slice as thinly as possible.
- 2Don't waste the juice: When segmenting the tangerines, make sure to do it over a bowl to catch all the delicious juice, which adds natural sweetness and acidity to the dressing.
- 3Adjust sweetness: If your tangerines aren't very sweet, or if you prefer a slightly sweeter dressing, add a tiny drizzle of honey or maple syrup to the dressing.
- 4Serving suggestions: This slaw pairs wonderfully with grilled fish, roasted chicken, pork tenderloin, or as a bright addition to a grain bowl.
Adapt it for your goals.
Nutty Crunch
Add 1/4 cup of toasted pistachios, slivered almonds, or pine nuts for an extra layer of texture and nutty flavor.
Herb SwapHerb Swap
Substitute or add fresh mint, dill, or chives for a different aromatic profile. Mint pairs exceptionally well with tangerine and fennel.
Added VeggiesAdded Veggies
Incorporate thinly sliced red onion for a sharper bite, or add some pomegranate seeds for an extra burst of color and tartness.
Why this is on our healthy list.
Rich in Vitamin C
Tangerines are an excellent source of Vitamin C, an antioxidant that supports immune function and skin health.
Digestive Health
Fennel is a good source of dietary fiber, which aids in digestion, promotes gut health, and can help regulate blood sugar levels.
Anti-inflammatory Properties
Both fennel and olive oil contain compounds with anti-inflammatory properties, contributing to overall well-being and reducing chronic disease risk.
Frequently asked questions
While best enjoyed fresh, you can prepare the fennel and tangerines up to 4 hours in advance. Keep them separate from the dressing and combine just before serving to maintain optimal crunch.
