Simple, delicious Fennel Slaw with cucumber and fresh dill. Refreshing and light, this vegan salad can be made ahead, and pairs with so many things!
This Fennel Slaw with cucumber and fresh dill has easily become one of my favorites! Crunchy and bright, it is so refreshing and light. If you haven’t tried fennel bulb in its raw state, this is the perfect introduction. It has a mild anise flavor and it’s lovely in salads because of its texture and crunch. And it really loves being paired with dill!
Why You’ll Love Fennel Slaw!
Fennel has a unique herbal flavor with a whisper of anise. It’s crunchy and watery and perfect in salads! Thinly sliced, it is delicious when served raw in salads. The dressing in the slaw highlights its flavor, and it becomes the perfect pairing for many things. I love it with our grilled salmon and grilled chicken– so delicious!
How to make Fennel SLaw
- Cut fennel bulbs in half and remove their hard core.
- Using a mandolin, shave fennel thinly and place in bowl.( Or finely slice as thin as possible).
- Finely slice cucumber with the mandolin and chop the dill. Finely slice the onion.
- Place all in the bowl and add olive oil, lemon, salt and cracked pepper. Let marinate in the fridge for 15 minutes before serving.
- Taste, adjust salt and lemon.
Expert Tip:
Use a mandolin! When using a mandolin, the fennel is transformed into thin manageable ribbons. Of course you can also use a good chefs knife, to slice and thinly as possible!
So refreshing, the simple flavors really satisfy!
Ways to serve Fennel SLaw
Fennel Salad is perfect paired with salmon! We love it with:
- Pan-Seared Salmon with Chia Crust
- Perfect Grilled Salmon
- Quick and Easy Salmon Cakes (3 Variations)
- Citrus Baked Salmon with Fingerlings
- Baked Salmon with Dill Sauce and Asparagus
More Fennel Recipes You’ll Love!
- Smoked Salmon, Avocado & Fennel Salad
- Grapefruit, Fennel and Avocado Salad
- Chia Crusted Salmon with Fennel Slaw
- Persimmon Salad with Shaved Fennel and Pomegranate
Enjoy the Fennel Salad and let us know what you think in the comments below!
xoxo
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Fennel Slaw Recipe
- Prep Time: 20 mins
- Total Time: 20 minutes
- Yield: 4-6
- Category: Salad, vegan salad
- Method: tossed
- Cuisine: american
- Diet: Vegan
Description
A deliciously crunchy fennel salad recipe with fresh dill, cucumber, simple and easy, this make ahead salad is healthy and vegan!
Ingredients
Units
- 2 large fennel bulbs- trimmed and cored
- 3 small persian cucumbers
- 1/2 cup fresh chopped dill
- 1/4 cup white onion, thinly sliced ( optional)
- 1/3 cup olive oil
- 3 tablespoons lemon juice ( Meyer lemon is nice, or sherry vinegar or, champagne, or red wine vinegar)
- kosher salt to taste
- pepper to taste
Instructions
- Cut fennel bulbs in half and remove their hard core.
- Using a mandolin, shave fennel thinly and place in bowl.( Or finely slice as thin as possible).
- Finely slice cucumber with the mandolin and chop the dill. Finely slice the onion.
- Place all in the bowl and add olive oil, lemon, salt and cracked pepper. Let marinate in the fridge for 15 minutes before serving.
- Taste, adjust salt and lemon.
Notes
If it tastes too tart, add a pinch of sugar or a little honey.
Nutrition
- Serving Size: 1 cup
- Calories: 235
- Sugar: 3.5 g
- Sodium: 131.2 mg
- Fat: 12.6 g
- Saturated Fat: 1.9 g
- Carbohydrates: 7.3 g
- Fiber: 2.3 g
- Protein: 1.2 g
- Cholesterol: 0 mg
Such a refreshing and lovely dish! It was incredibly easy to make using a mandolin. It paired so well with your grilled salmon recipe.
Thanks Karen, so glad you enjoyed!
This may be one of my favorite recipes ever! So cool, light and refreshing, and a breeze to make with my food processor using the thin slicing disk.
Last minute I decided to add some thinly sliced naval oranges I had which added a great burst of color and perfect flavor with the fennel. If I had had toasted sliced almonds those would be good also, but didn’t have any and didn’t miss them! ☺️
Another plus is the leftovers the next day were even better after sitting.
I sincerely thank you so much for this recipe! I love to cook and seldom repeat recipes, however I can guarantee this will be made often!!!!
The oranges sounds lovely Stephanie! Yay, I’m so happy you liked this!
Would anyone recommend it with duck confit and mashed potatoes? I make braised sauerkraut or red cabbage with duck legs confit, but it’s heavy, and I want some brightness. Cassoulet or cabbage just don’t quite deliver.
Would any who had tried it comment on the pairing? Thank You 🙏 in advance.
It sounds like just the thing to add a bit of brightness to the meal!
I love you!
Awwwww. thanks!
Keep up the excellent works guys I’ve incorporated you guys
What is the weight of the serving? Not indicated in your nutritional evaluation.
Hi Heidi- sorry have not wieghed the finished dish here.
Simple , easy, perfect for fish. Thanks .
Thanks Rene!
This was delicious. I made it without any additional sweetness and decided to use a squeeze of agave as another reviewer had added some honey. It would have been good with or without the added sweetness. I did shave some Parmesan on the top. When I was looking for fennel salads, several did have Parmesan so I did add, but just like the added sweetness, it was delicious without!!!
Awesome thanks- glad you liked it! 🙌
I will note the recipe- thanks. I use Meyer lemons in this so I think that may be the difference.
Wonderful on a hot summer day!
Thanks! Glad you like it!
I made this recipe (no onion) and it was a big hit. So fresh and the fennel is very refreshing.
How,is this 205 calories?
Never mind. Probably from the oil.
Delicious. Made a lemon vinaigrette. Tasty, crunchy. Looking forward trying this in a variety of ways, on tacos, and a bowl as a side salad.
I just found this recipe because I was looking for something to do with leftover dill and fennel. This salad is absolutely delicious!
The fennel salad is aabsolutely delish. The fresh crisp light flavor is a delight. I saved some for the end of my meal as a palte cleanser.
Great site for fabulous recipes.
Recomend to everyone. ?
One of the best I have had. So very delish. Kept wanting more but to full. THANK YOU
This looks so delicious. I’m always looking for different ways to serve vegetables. I’ll be trying this!
I adore raw fennel and combining it with cucumber sounds so refreshing. I can’t wait to try this salad!
Gorgeous salad. I love fennel .. looks absolutely beautiful!
This sounds delicious! The first time I tried fennel, I was inspired by the shaved fennel apple salad featured in an issue of the Vegetarian Times. It was dressed with nothing but olive oil, lemon juice and snippings from the aromatic fennel greens. I was extremely hesitant to taste it, but the crisp, bright taste of the fennel made me fall in love. Hard. And instantaneously. Anyway. Thank you for posting this as I am now a major fennel salad proponent. You should try it mixed with thin slices of Granny Smith apple. 🙂
This sounds delicious! The first time I tried fennel, I was inspired by the shaved fennel apple salad featured in an issue of the Vegetarian Times. It was dressed with nothing but olive oil, lemon juice and snippings from the aromatic fennel greens. I was extremely hesitant to taste it, but the crisp, bright taste of the fennel made me fall in love. Hard. And instantaneously. Anyway. Thank you for posting this as I am now a major fennel salad proponent. You should try it mixed with thin slices of Granny Smith apple. 🙂
This looks so light and refreshing. I love fennel! I bet it would be good with a little kick of thinly sliced jalapenos too!
Very bright and refreshing. Love that it is so different from other salads, not boring. I added radishes instead of onions, because that is what I got from my CSA this week. Gave it a kick.
This is a great salad to remind one of spring. So light and refreshing and I love the added touch of citrus.
YUM! I immediately want to eat this alongside a crunchy crumbed piece of chicken schnitzel. Perfect Combo!
So simple and so good with just a few ingredients. This is the time to break out that really good olive oil too! Mmmmmm.